Review of last recipe (photo above) - Absolutely delicious!  I wasn't pleased with the number of steps, so I just let the carrots cook abit, added the leeks, then removed them to the dish.  Added the scallops and oysters until they were cooked, and placed them atop the vegetables.  Made the sauce (and actually used ultra pasteurized; forgot not to), and didn't even add the saffron (because I forgot I didn't have any), and it was fabulous anyway... and it looks lovely on Nana Lucy's china!!

TODAY'S RECIPE - CHICKEN JACQUELINE
Bon Appetit circa December 1983...

Serves 6

1/4 cup (1/2 stick) butter
1 pound mushrooms, sliced
2 tbsp dry white wine

6 chicken breast halves; skinned, boned and pounded 1/8" thick
1 garlic clove; minced
salt and freshly ground pepper
3 oz monterey jack cheese; cut into 6 sticks about 3" x 1/2" x 3/8"
3 oz swiss cheese; cut into 6 sticks as above
1/2 cup (1 stick) butter; cut into 6 sticks about 3" long, frozen
1/4 cup flour
2 eggs; lightly beaten
1/2 cup fine cracker meal

oil for frying
bearnaise sauce (your own rendition)

Melt 1/4 cup butter in heavy large skillet over medium-high heat.  Add mushrooms and wine and saute until mushrooms are tender and juices have evaporated; about 5 minutes.  Remove from heat and set aside.

Season chicken breasts with garlic, salt and pepper.  Spoon mushroom mixture onto center of each chicken breast, dividing evenly.  Top mushrooms with 1 stick each of monterey jack cheese, swiss cheese and frozen butter.  fold chicken breasts in half to enclose filling, pressing edges together to seal.  Roll in flour, dip in egg to coat well, then roll in cracker meal, covering completely.  Refrigerate at least 30 minutes or freeze for 10 minutes.

Heat oil to 400 degrees.  Preheat oven to 450 degrees.  Deep fry (I will pan fry) chicken until light golden brown, about 5 minutes.  Drain on paper towels.  Transfer onto baking sheet and bake for 15 minutes.  Serve immediately, accompanied by bearnaise sauce.

Nutritional Information:  a zillion calories