3 boned, skinned whole chicken breasts
1 stick butter
6 slices Mozzarella or Swiss cheese
Flour
Bread crumbs
1 egg, beaten
1 tbsp. chopped parsley
1/2 tsp. sage, dried
1/2 tsp. rosemary, dried
1/2 tsp. thyme, dried
1/2 c. white wine, dry

Flatten chicken and spread with half the butter. Season with salt and pepper to taste or garlic powder in place of salt. Place cheese on chicken, roll and tuck ends. Coat lightly with flour. Dip in egg and roll in crumbs.

Place in baking dish. Melt remaining butter and herbs. Pour over chicken. Bake at 350 degrees for 30 minutes, basting with herb butter. Pour wine over chicken and bake 20 minutes longer, basting occasionally.