12 chicken breast halves, skinned and boned
8 oz. Mozzarella cheese, cut in finger-size strips
2 tbsp. melted butter
Salt and pepper
1 egg, combined with 1/4 c. milk
Flour for dredging
1 c. seasoned bread crumbs

Lay chicken breast on wax paper and cover with another piece of wax paper. Pound the chicken with the flat side of a cleaver or the bottom of a heavy bottle to flatten. Remove the paper and repeat this procedure with each breast. Brush the chicken with melted butter and season lightly with salt and pepper. Roll around cheese strips. Dip chicken in flour, then the egg and milk wash and finally coat with seasoned bread crumbs. Arrange close together in a shallow roasting pan. (May be frozen at this point.)

BUTTER SAUCE:

1/2 c. butter
1/2 c. oil
1/2 tsp. marjoram
1/2 c. white wine
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. thyme

Combine all ingredients except wine and heat. Pour over chicken and bake in preheated 350 degree oven for 15 minutes. Pour wine around chicken and bake 15 minutes longer or until done and lightly brown.