3 1/2 to 4 lb. chicken cutlets
1/4 to 1/2 c. butter, softened
Salt and pepper
8 (3 x 5) slices Mozzarella
1 egg
2 tbsp. water
Flour
Bread crumbs, plain
1/2 c. butter, melted
1 tbsp. parsley
1/4 tsp. sage
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 c. sherry

Preheat oven to 350 degrees. Pound each cutlet thin. Brush liberally with butter. Season with salt and pepper - lay each cutlet on a slice of cheese and roll up, fastening with a toothpick. Combine beaten egg with water. Roll chicken in the flour, egg mixture and crumbs.

Evenly space in a baking pan. Combine the melted butter with parsley, sage, rosemary and thyme. Drizzle the herbed butter over chicken rolls. Bake 30 minutes. Pour sherry over and bake additional 30 minutes.

NOTE: Cheese will soften but not melt, so don't worry. Serve with wild rice and green beans almondine.