4 whole chicken breasts, boned & cut in half
1/2 c. butter
2 tbsp. chopped parsley
1 tsp. thyme
1 tsp. marjoram
1/4 lb. Mozzarella cheese
2 eggs, well beaten
1 c. fresh bread crumbs
1/2 c. dry white wine

Preheat oven to 350 degrees. Place chicken breasts between waxed paper and pound lightly to flatten. Spread 1/2 of the butter on them. Blend remaining butter with parsley, marjoram and thyme. Cut cheese into 8 sticks. Place in center of each breast and roll the breast, tucking ends to seal.

Roll in flour and dip in egg and then bread crumbs. Arrange in well buttered baking dish. Pour herb mixture evenly over chicken. Bake 20 minutes. Pour wine into baking dish, continue baking, basting frequently for 15 minutes.

NOTE: May be cooked and frozen. Defrost and reheat for approximately 30 minutes.