For chicken:                                                          For Hollandaise sauce:

4 chicken breasts, de-boned                            3 egg yolks

1 C. flour                                                                2 Tbsp. lemon juice

3 eggs, beaten                                                    ¼ tsp. salt

2 C. fine breadcrumbs                                       1/8 tsp. cayenne (optional)

½ C. butter

3 Tbsp. heavy cream

To prepare chicken, remove skin from de-boned breasts.  Cut each breast in half and pound down with meat pounder until gently flattened.  Season each piece of chicken with salt, pepper and any preferred spices.  Preheat a large frying pan filled with ¼ inch of oil.  Coat each piece of chicken with flour, then beaten egg and finally in breadcrumbs.  Fry in heated oil until golden brown, turning occasionally.  Drain on paper towel. Place in a 300 degree oven to warm, until ready to serve.

Just before serving, place egg yolks, lemon juice, salt and cayenne pepper into a blender container.  Melt butter in a small saucepan until bubbly but not brown.  Blend ingredients insdie blender on high for 3 seconds.  Remove centre cap in lid and slowly pour in a thin, steady stream of melted butter.  This should take about 30 seconds.  Pour in cream while blender is still operating and process on high speed until thoroughly mixed.  Serve over breaded chicken.