4 whole chicken breasts, skinned, boned, halved and flattened

Season with seasoned salt. 1/4 tsp. oregano 1/4 tsp. marjoram 1 tsp. chopped parsley 1 c. any good dry white wine 1/4 lb. Monterey Jack cheese 1/2 c. flour 2 beaten eggs Cracker crumbs

Whip butter until fluffy. Add oregano, marjoram and parsley. Cut cheese into eight pieces. Spread chicken breast with butter mixture, using half of butter mixture. Place a piece of cheese on each breast and roll up. Tuck sides in to seal tightly. Hold together with toothpick. Cover and refrigerate overnight.

Next day: Coat rolls with flour, dip in egg, and roll in crumbs. Refrigerate several hours. Bake in flat dish uncovered 20 minutes at 375 degrees. Melt remaining butter mixture and stir in wine, pour over chicken. Bake 20 minutes more, until brown and tender. Baste 2 or 3 times.