4 boneless chicken breasts
1 lb. Mozzarella cheese
4 eggs
1 c. flour
2 c. bread crumbs
1 can (10 oz.) chicken broth
3/4 c. Chablis wine
Salt, pepper, parsley, garlic powder, rosemary leaves, and thyme to taste
2 tbsp. butter
2 tbsp. butter

Pound breasts (inside up) until thickness is evenly distributed. Season inside to taste with salt, pepper, parsley, garlic powder, rosemary leaves and thyme. Cut cheese into sticks about 1/2 inch wide and 4 inches long. Place cheese at one end of breast and roll inside of breast. Roll breast in flour. Dip in egg and roll in bread crumbs. Place in small roasting or baking pan and set aside. In a saucepan add broth, wine, butter, butter (to taste), salt, pepper, garlic, rosemary, parsley and thyme. Bring to a boil, lightly spoon over breasts. Bake at 350 degrees for 45 minutes. Place chicken breasts on a bed of rice pilaf to serve.