Dutch Chicken-pops
4 chicken breasts, skinless and boneless
8 small wedges Edam or Gouda cheese
¼ to ½ cup flour
2 eggs, lightly beaten
Fine breadcrumbs
Oil for deep-frying
Cut chicken breasts in half. Pound to about ¼ inch thickness. Place wedges of cheese on each half breast, roll and tuck in edges so cheese is enclosed. Secure with skewer, toothpicks or cooking clamps. Coat with flour, dip into eggs, and then roll in crumbs. Allow to dry 10 to 15 minutes. Fry in hot oil at 325 until golden brown, about 10 minutes. Makes 4 servings.
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