Macadamia Crusted Chicken Breast With Blueberry/Peach Butter

Directions

1. 1. Lb. each chicken breast to 1/8" thick. Do this between layers of waxed paper or possibly plastic wrap. Sprinkle with salt, pepper and Emeril's Essence and set aside.
2. 2. In a medium fry pan, on low heat, begin to heat a few pats of butter. Meanwhile, mix the cheeses, onion, garlic, and spices to taste (I use 1 teaspoon Emeril's Essence, salt and pepper). Mix well.
3. 3. Stuff each chicken breast with the cheese mix, being careful not to overfill. Roll and close each chicken breast. You might want to secure the breasts with kitchen string, or possibly toothpicks - I merely am careful on how they close.
4. 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 warm frying pan with the melted butter. Repeat for the second chicken breast. Fry the chicken breasts long sufficient to be brown on both sides. Remove from heat and put in an ovenproof dish. Bake at 350F for 20 min, or possibly till the chicken juices run clear. Remove from baking dish and put on warm plate. Keep hot.
5. 5. To garnish this dish, I use a c. or possibly so of Rothschild's Wild Blueberry/Peach Bagel Butter. This adds a unique sweet/tart taste. You can use any hot flavored jam you prefer. Raspberry, blueberry and any combination of the same work well.
6. I served this dish with mini-cheese ravioli's which were tossed with Five Brothers' Alfredo sauce (serving the chicken over the raviolis). I then garnished the dish with fresh Asiago cheese.
7. I concocted this recipe on August 4, 1998. I must say it is wonderful!