CHICKEN SWEETISH HILL
(from The Only Texas Cookbook)

Serves 2:
1 whole chicken breast, boned, skinned and pounded to stretch and flatten
3 tablespoons cream cheese
1 1/2 teaspoons green peppercorns
Dash tarragon and salt
1 egg
1 tablespoon water
Seasoned bread crumbs
1/4 cup melted butter or olive oil

Combine cream cheese, peppercorns, tarragon, and salt. Spread evenly over the breast, and roll into a neat cylinder, tucking in sides. The cream cheese should hold the roll together, but use a skewer if necessary. Dip roll in egg mixed with water, then into seasoned bread crumbs. At this point, you should refrigerate it at least 30 minutes.

You can bake or sauteŽ this dish. If you're making several for a group, it's probably easier to bake. Place in an oiled baking dish, pour on melted butter or olive oil, and bake uncovered for 25 minutes at 350°. Do not turn.

For only two servings, sauteŽone breast by placing it in a hot skillet, moistened with butter or olive oil, sauteŽ served side (pretty side) down first. SauteŽ 10-12 minutes per side, turning only once.