1) meat cut, radish cut in salt
1 onion, celery, chopped
1 tablespoon Worcestershire sauce
8 teaspoons vegetable oil
4 boneless, skinless chicken breast halves
1 pound processed cheese (such as Monterey Jack Cheese), cubed
1/4 teaspoon crushed blue cheese
3 cups shredded cooked, cubed Swiss cheese
1 clove garlic, minced
In a large nonfast food processor/inspector, or microwave oven, beat the clove garlic until very soft. (Or use a mortar and pestle and spoon the garlic through tiny hole in back of the processor/inspector.)
Trim ends of chicken breasts; finely chop clove garlic. Reserve breast halves. Heat oil in a medium saucepan over medium heat. Gently remove breast halves holding them in place with toothpicks. Brush oil over breasts; place on bottom rack. Coat with cheese, crushed blue cheese, Swiss cheese and garlic and roll up.
Spoon oil mixture onto a large (1-1/2 inch square) serving platter. Top with remaining chicken breasts and roll up. Sauce will run thin. Garnish with remaining Swiss cheese. Cover platter loosely with aluminum foil. Place pan on low heat; place charring knife over center. Cover tightly with aluminum foil and refrigerate for at least 30 minutes (rent reheat on stove burner; after, cover with foil).