4 whole chicken breasts, boned
1/2 c. butter
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. chopped fresh parsley
1/4 lb. Monterey Jack cheese
1 c. flour
2 eggs, beaten
1 c. dry bread crumbs
1/2 c. Sauterne wine

Cut boned chicken breasts in halves, making 8 pieces. Remove skin and membrane. Place each piece between 2 pieces plastic wrap and pound with wooden mallet or rolling pin to flatten into cutlets about 1/8 inch thick. Sprinkle with seasoned salt and Accent (optional).

Whip butter until fluffy, stir in oregano, marjoram and parsley. Cut cheese lengthwise into 8 pieces. Spread herb butter mixture on cheese, using about half of butter mixture.

Place a stick of cheese on each cutlet and roll up as for jelly roll, tucking in ends to seal tightly. Coat rolls with flour, dip in egg then roll in bread crumbs. Place in flat baking dish and bake uncovered at 350 degrees for 20 minutes.

Meanwhile, melt remaining herb butter mixture, stir in wine and pour over chicken. Continue baking, basting occasionally for 15 minutes longer, or until golden brown and tender. Serve spooning sauce over top.