Chicken Asiago

2 whole fryer chicken breasts, halved and skinned
Salt and pepper
1 clove garlic
2 shallots
1 tbs oregano
1 tbs thyme
1 tbsp. marjoram
4 tbs cooking oil
2 tbs butter
1/2 cut white wine (optional)
1-1/2 tbs flour
1/2 cup milk
1/2 cup heavy cream
1/2 tsp nutmeg
1/2 cup parmesan cheese, freshly ground
1/2 cup Asiago cheese or any good grindable Italian cheese
3 tbs bread crumbs

Finely chop garlic and shallots. Saute lightly in large skillet over medium heat in 1 tbs of oil. Add 3 tbs of oil and arrange chicken halves in skillet. Salt and pepper to taste.

Combine oregano, thyme and marjoram and sprinkle over chicken. Brown slowly over medium heat, approximately 20 minutes. At midpoint, add wine and turn chicken halves. Preheat oven to 350F.

Melt butter in sauce pan, add flour and blend thoroughly. Add milk and cream and stir rapidly until thickened and smooth. Remove from heat and stir in nutmeg and parmesan cheese.

Sprinkle baking dish with half of the grated Asiago. Place the chicken halves in the baking dish and spoon the sauce over it. Sprinkle on the remaining Asiago cheese, cover with the bread crumbs and bake to a golden brown, about 20 minutes.

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Cajun Country -- New Iberia, Louisiana