4 whole breasts (boned)
Season salt
1/2 c. butter
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. parsley
1/4 lb. Monterey Jack cheese
1 c. flour
2 eggs, beaten
1 c. seasoned bread crumbs
1/2 c. white wine

Cut chicken breasts in half to make 8 pieces. Sprinkle each with seasoned salt. Whip butter until fluffy. Stir in spices. Cut cheese lengthwise in 8 pieces. Spread butter mixture on cheese. Use half of this mixture. Place stick of cheese on each piece of chicken and secure with toothpicks. Coat rolls with flour then dip in egg and roll in crumbs. Place in flat baking dish "teflon lined" preferred, uncovered, at 325 degrees 20 minutes. Meanwhile melt remaining herb butter mixture. Stir in wine. Pour over chicken and continue to bake for another 30 minutes.