Instructions: 1. Pound each chicken breast to 1/8" thick. Do this between layers of waxed paper or plastic wrap. Sprinkle with salt, pepper and Emerils Essence and set aside.

2. In a medium fry pan, on low heat, begin to melt a few pats of butter. Meanwhile, mix the cheeses, onion, garlic, and spices to taste (I use 1 tsp. Emerils Essence, salt and pepper). Mix well.

3. Stuff each chicken breast with the cheese mixture, being careful not to overfill. Roll and close each chicken breast. You might want to secure the breasts with kitchen string, or toothpicks - I merely am careful on how they close.

4. In separate bowls, have the egg wash ready (egg well mixed with a small amount of water) and flour for dredging. Put the first chicken breast in the flour, then the egg wash and then the flour again. Roll the chicken breasts in the crushed macadamia nuts and place it immediately into the medium hot frying pan with the melted butter. Repeat for the second chicken breast. Fry the chicken breasts long enough to be brown on both sides. Remove from heat and put in an ovenproof dish. Bake at 350F for 20 minutes, or until the chicken juices run clear. Remove from baking dish and put on hot plate. Keep warm.

5. To garnish this dish, I use a cup or so of Rothschilds Wild Blueberry/Peach Bagel Butter. This adds a unique sweet/tart taste. You can use any warm flavored jam you prefer. Raspberry, blueberry and any combination of the same work well.

I served this dish with mini-cheese raviolis that were tossed with Five Brothers Alfredo sauce (serving the chicken over the raviolis). I then garnished the dish with fresh Asiago cheese.

I concocted this recipe on August 4, 1998. I must say it is wonderful!

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