Stuffed chicken breasts

Method:

1. Slice onion and saute in butter until onion is carmalized, season with s & p.( 20 mins over medium heat, stir every 5 mins or so)

2. Pound chicken breasts between sheets of plastic wrap until 1/4 inch thick

3. Beat egg until frothy.

Seasoned flour, (s&p) bread crumbs.

Method:

Place 1 tsp approx of caramalized onion on each breast, cover with cheese. Roll chichen bundles tightly, secure with tooth picks.

Dust chicken bundles with flour, then put in egg and then roll in breadcrumbs.

Place on greased pan at 375 degrees until juices run clear

While chicken is baking, peel and slice 3-4 pears, saute in same pan that onions had been cooked in approx 2 tbs butter, cook until golden. Remove pears from pan, and deglaze pan with a little white wine or apple juice or cider; add 1/2 tsp of chopped rosemary to juice in pan; re-add pears, keep warm and serve over chicken .