4 thinly sliced chicken cutlets
1 egg
Dash of pepper
Italian bread crumbs
4 slices of muenster cheese
1 c. white wine
Rosemary spice
butter

Pound chicken cutlets until thin with fork. Dip cutlet in egg with dash of pepper. Dip cutlet in bread crumbs until totally breaded. Place 1 slice of muenster cheese on top of cutlet then roll cutlet. Place cutlet in roasting pan/Corning ware, seam side down. Put 1 pad of butter on top. Sprinkle lightly with rosemary. The more rosemary the spicier the dish, start with a little and add after you find how much you like. Less is more!

Bake at 350 degrees for 1/2 hour. Add 1 cup of wine for the last 1/2 hour. Baste occasionally with the wine to keep moist.