Chicken Mozzarella

2 large boneless chicken breasts,

split and pounded to ¼ inch

vegetable oil

1 garlic clove, crushed

½ cup all-purpose flour

½ cup dry bread crumbs

Mix cheese, fennel seed, salt and garlic. Spoon ¼ of the cheese mixture onto center of each chicken breast. Fold chicken over cheese (make sure cheese is completely enclosed). Secure with wooden picks. Roll chicken in flour, the dip into egg; coat completely with bread crumbs. Repeat. Shape chicken into ovals. Refrigerate one hour. Heat oil (1½ to 2 inches) in deep fat fryer to 340°F. Fry until golden brown, about 8 minutes. Drain on paper towels. Cut each piece into halves.

Makes 4 servings.