3 chicken breasts, boned, skinned and halved
1/2 c. butter, melted
Salt, pepper
6 slices Mozzarella cheese
Flour
1 egg, beaten
Fine dry bread crumbs
2 tbsp. chopped parsley
1/4 tsp. sage
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 c. dry white wine

Flatten chicken between sheets of wax paper. Spread flattened breasts with half the butter. Season with salt and pepper and place 1 slice cheese on top of each. Roll chicken, tucking in ends. Coat lightly with flour. Dip in beaten egg. Roll in bread crumbs.

Arrange chicken rolls, seam side down, in shallow baking dish. Refrigerate at this point if not baking immediately. Before serving, remove dish from refrigerator. Melt remaining butter and add parsley, sage, rosemary and thyme. Bake at 350 degrees for 30 minutes basting with butter mixture. Pour in wine and bake and additional 20 minutes, basting with pan liquid. Serve chicken rolls on platter or individual plates and spoon pan liquid around rolls. Makes 6 servings. You may want to add garlic or shallots.