6 chicken breasts halves, skinned and boned
Salt and pepper to taste
1/2 c. butter, divided
3 (2 oz.) slices Mozzarella or Swiss cheese, cut in half lengthwise
1/2 c. all-purpose flour
1 c. fine, dry bread crumbs
1 tsp. dried whole oregano
1/2 tsp. dried whole rosemary, crushed
1/2 tsp. dried parsley flakes
1/2 tsp. dried whole thyme, crushed
1/2 c. Chablis or other dry white wine
2 eggs, beaten

Place chicken between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet. Sprinkle with salt and pepper; dot each piece of chicken with 1 teaspoon butter. Top each with a slice of cheese. Fold sides of chicken over cheese, and roll up; secure with wooden picks. Dredge rolls in flour; dip in egg, and coat with bread crumbs. Place in buttered 13 x 9 x 2 inch baking dish. Melt remaining 1/4 cup plus 2 tablespoons butter; pour over chicken. Combine herbs; stir well, and sprinkle over chicken. Bake.