6 chicken breast fillets, thinly sliced
200 gm Camembert cheese
2 cloves garlic, crushed
1 egg, beaten + a dash of milk
plain flour
Bread crumbs
180 gm butter
1 / 2 tablespoons oregano
Salt + pepper
Oil for deep frying
Beat cheese, butter, garlic and oregano in a small bowl with electric mixer until just combines.
Slightly sprinkle each fillet with salt and pepper.
Put one sixth of the filling evenly along the center of each fillet. Fold in sides of fillets.
Roll up firmly, placing seam side down on a tray.
Cover and refrigerate until filling is firm, approx. 1-2 hours. Toss in flour, shaking off excess.
Dip into combined egg and milk, then into bread crumbs, coating well.
Deep fry in hot oil until goldened. Remove on absorbent paper.
Serve hot with French fires and a green salad
