3 boned, skinned whole chicken breasts, cut in half
1 stick butter
6 slices mozzarella or Swiss cheese
Flour
Bread crumbs
1 beaten egg
1 tbsp. chopped parsley
1/2 tsp. each sage, rosemary, thyme
1/2 c. white wine (optional)

Flatten chicken and spread with half the butter. Season with salt and pepper to taste or garlic powder as salt substitute. Place cheese on chicken; roll and tuck ends. Coat lightly with flour. Dip in egg and roll in crumbs. Place in baking dish; melt rest of butter and add the herbs. Bake chicken at 350 degrees for 30 minutes, basting with the herb butter. Pour wine evenly over the chicken and bake 20 minutes longer, basting occasionally.