• 4 whole Magnolia chicken breasts
• 2 tsps rock salt
• 1 tsp ground pepper
• 1 (360 gms) Argentina Chinese Luncheon Meat, sliced into rings
• 1 9200 gms) Magnolia Quickmelt Cheese, sliced into 4
• 1 cup all purpose-flour
• 1 cup Japanese (Panco) breadcrumbs
• 2 eggs, beaten with a fork with
• 2 tbsps Magnolia Fresh Milk

Prepare the chicken: carefully scrape pff meat with a sharp knife. Pound both sides with a meat mallet or the back of a knife. Season with salt and pepper. Put 1/4 cup all-purpose flour on chopping board. Put breast, a slice of luncheon meat and cheese on half side of breast.

Repeat until all four are coated with flour. Press to seal well. Roll breasts in eggs then on breadcrumbs. Fry in 2 cups hot Top Choice canola or corn oil. Lower fire. Invert to cook the other side.

Transfer to a lettuce-lined tray. Top with Magnolia Cheezee Sauce.