Stuffed Chicken Breasts

Ingredients:

 4 double chicken breasts (boneless, skinless), 1/4 Cup butter, softened,1-3oz pkg cream cheese, softened,1 T minced onions, lemon pepper to taste, dash of salt, 2 eggs, dash of cold water, 1/4 Cup flour, 1 Cup bread crumbs,salt to taste.

Pound chicken breasts until thin and flattened.  Mix butter, cream cheese, salt, onions and lemon pepper and refrigerate until stiff.  Cut breasts in half and spread cream cheese mixture onto chicken breasts.  Roll and use toothpicks to hold them together.  Mix flour, bread crumbs and salt.  Dip breasts in egg and roll in breading mixture.  Brown in skillet in oil until golden brown.

These are best if covered in wine sauce.

Wine Sauce

Ingredients: 1/2 Cup butter, 1/2 Cup flour, 2 Cups cream, 1 Cup whole milk, 4 egg yolks (beaten), 2 T chicken base (or boullion), 3/4 Cup white wine. 

 Make white sauce with butter, flour, cream and milk.  Add chicken base.  Cool and add egg yolks stirring continuously.  Add white wine. 

Serve over chicken breasts.