Title: Cheese birds with veal or chicken
 Categories: Casseroles, Cheese, Main dish, Meats, Poultry
      Yield: 2 Servings
 
      2 tb Unbleached Flour
      1 x  Salt & Pepper; To Taste
    1/2 lb Veal Steak; OR
      1 ea Chicken Breast; *
      2 ea Cheddar; Sharp, Sticks, **
      1 tb Butter Or Regular Margarine
      2 tb Onion; Finely Chopped
    1/4 c  Catsup
      2 tb Water
      1 ds Oregano
 
  *    The Chicken Breast should be skinned, boned and split and weigh
  about
       12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X
      1/2    X1/2-inches each.
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  Combine the flour, salt and pepper and pound the mixture into the meat
  until the meat becomes thin. Cut the meat into 2 serving pieces.
  Place a stick of the cheddar cheese lengthwise on each portion of the
  meat and the meat over the ends of the cheddar strip and roll up
  tightly. Secure with a wooden pick or skewer. Melt the butter in a
  skillet and brown the meat and onion.  Add the catsup, water and
  oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve
  hot.