6 boned & skinned chicken breasts, pounded thin
1 tsp. oregano
1/2 tsp. parsley flakes
1/2 tsp. thyme
3/4 stick butter
1/4 lb. Swiss or Mozzarella cheese slices
2 eggs, beaten
1/2 c. flour
1 c. bread crumbs
1/2 c. white wine (opt.)
Butter, salt & pepper to taste

Take the chicken you have pounded thin (I split the breasts) and sprinkle with salt and pepper. Add a dab of butter on each strip and some cheese of your choice. Roll up and secure with a toothpick. (NOTE: They can be frozen at this point if you wish.)

Melt butter and add herbs. Slosh 1/2 of the melted butter mixture into bottom of casserole dish or glass baking dish.

Roll chicken rolls in flour first, then egg, then bread crumbs. Place rolls in casserole and pour remaining butter mixture over them.

Bake, uncovered at 350 degrees for 20 minutes and then add wine. Bake for an additional 15 minutes at the same temperature.