1Mix all 4 cheeses and add the tarragon and the egg. roll it in the a shape of a finger, and freeze them make six. Pound the breasts both sides and salt and pepper them. When the cheese is frozen , place it on the chicken. roll the chicken to cove the cheese. and place 2 picks to hold it. Dredge the rolled chicken in the flour them in the Chefs special egg wash. Now dredge the chicken in the crumbs or Panko press firmly so the crumbs will stick. Place the rolled Chicken back in to the freezer until it is very firm. Place in a deep frier until the chicken is light brown. Pull it from the frier. Place it on a sheet pan that has a rack so the grease will drop off as it cooks in the oven at 350 degrease for 30 minutes. You will enjoy this one.