Chicken Tipperary

4 whole, boned chicken breasts
8 slices Canadian-style bacon
4 T. butter
2 eggs, slightly beaten
2 T. water
1 tsp. onion salt
1/4 tsp. pepper
Swiss cheese
1 c. mashed potato flakes
Oil for frying

Cut chicken breasts in half, removing skin. Flatten each, using a meat mallet, until large enough to cover bacon slice. (To prevent breasts from tearing when pounding, cover with several layers of waxed paper.) Place a slice of bacon, 1 tablespoon butter, slice of Swiss cheese and second bacon slice on each half of chicken breast. Top with second breast half. Secure with wooden picks. Repeat to make 4 servings. Combine eggs, water, onion salt and pepper in bowl. Dip chicken in egg mixture; roll in potato flakes until well coated. Brown in oil 15 minutes over medium heat. Turn and brown 15 minutes more.

Sandy Hapka