3 whole chicken breasts, skinned, boned, halved & flattened
Salt & pepper to taste
1/2 c. butter
2 tbsp. parsley
1 tsp. marjoram
2 tsp. thyme
1/4 lb. mozzarella cheese
1/2 c. flour
2 eggs, beaten
1 c. bread crumbs
1/2 c. dry white wine

Sprinkle chicken with salt and pepper and spread on half the butter. Blend remaining butter with parsley, marjoram and thyme; set aside. Cut cheese into 6 sticks. Place one in the center of each breast. Roll up and tuck in ends. Roll breasts in flour and eggs; then roll in bread crumbs. Place in well buttered baking pan. Melt butter and herb mixture; pour evenly over breasts. Bake 30 minutes. Then pour wine into baking pan. Bake 25 minutes longer, basting frequently.