STUFFING:

4 tbsp. chopped marinated artichoke crowns
1 tbsp. marinade, reserved
1/3 c. chopped black olives
3/4 c. grated Monterey Jack cheese

Combine all ingredients, blending well.

Place between wax paper and pound to 1/4 inch thickness. Stuff breasts, roll and secure with string or toothpicks. Cover with wax paper and refrigerate for 30 minutes. Preheat oven to 350 degrees. 1 egg, beaten 1 c. fine dry bread crumbs

Dust chicken with flour, dip in egg and roll in bread crumbs. Place in au gratins (or baking dish) and bake for 20 minutes. 1/2 tsp. basil 1/2 tsp. fresh minced parsley 1/2 tsp. chervil 1/3 c. dry white wine 1/4 c. chopped black olives

While chicken is baking, melt butter over medium flame. Add herbs and wine. Bring to a simmer; reduce flame and keep warm. When chicken rolls are done, pour wine mixture over chicken and continue to bake for 10 minutes more. Sprinkle rolls with olives and serve. Serves 2.