Mother Lode Chicken

2 whole chicken breasts, skinned, 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.