In a large 8 quart pot, put the olive oil on low heat.

Add the onions, carrot, garlic, parsley, red pepper flakes, and salt, and cook until the onions are translucent.

Mix in the stuffing bread crumbs. I used the boxed sandy kind.

Add the tomato sauce, and stir it together into a moldable stuffing. A good homemade sauce is ideal.

Add the Romano and mozzarella, and stir it in.

Turn off the heat, and set it aside.

Here's the bit you'll just love. Lay a breast smooth side up, and cut, ultra-thin, horizontally into layers. A lot of really thin layers. Then, literally, cut those layers into inch thick ribbons. Repeat for all the breasts. That's not tedious at all, right? Set aside.

Make a bowl of breading bread crumbs and a bowl of egg. The egg amount I listed is pretty close to spot on, but the breading amount is an estimate.

Fill a large wok with vegetable oil at least a third, and get it up to sizzling on medium high.

OK, here's the Henry Ford stuff. Grab a lump of stuffing and wrap it in a chicken ribbon such that no stuffing is peeking out. You get a feel for the lump size after a few. Then, dip the lump into egg, and then coat with crumbs and toss into the wok. NOTE: actually tossing them in is a bad idea, easing them in results in fewer blistering burns.

You are looking for a deep brown color, like toast right before it is actually burnt. Like a chocolate chip cookie that is a little dark. This is important because you need to make sure the chicken is cooked. If a little mozzarella pops out, that is OK by me, and also a good sign of thorough cooking.

Fish them out as they finish cooking and replace with new battered lumps. Repeat until out of inventory.

Serve with marinara sauce. Enjoy so so much!!!