Mother Lode Chicken

2 whole chicken breasts, skinned, de-boned and halved
4 (2 x 1 1/2 x 1/4-inch) pieces Monterey jack jalape o cheese
1/2 teaspoon Mexican oregano
2 eggs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Flour
1/4 cup peanut oil
1 lemon, cut into wedges

Cut a pocket in each half chicken breast about 3 x 2 inches. Do not cut through. Roll Monterey jack cheese in oregano and insert into pockets. Chill.

In a medium bowl beat eggs, Parmesan cheese, salt, pepper and parsley. Roll stuffed breasts in flour and then in egg mixture. Heat oil and saut breasts until crisp and brown. You may do this early in the day before baking. Arrange in a baking dish. Bake at 375 degrees F for 8 to 10 minutes. Serve garnished with lemon wedges.

Serves 4.