3 whole chicken breasts, skinned, boned, and cut in half
Salt and pepper
1/2 c. butter, room temperature
2 tbsp. finely chopped parsley
1 tsp. chopped fresh or dried marjoram
1/2 tsp. chopped fresh or dried thyme
1/4 lb. Mozzarella cheese
1/2 c. flour
3 eggs, well beaten
1 c. fresh bread crumbs
1/2 c. dry white wine

Place each chicken breast half between sheets of waxed paper and pound lightly with a heavy skillet to flatten to 1/8 inch. Remove top layer of waxed paper and sprinkle the flattened breast with salt and pepper. Spread them with half the butter. Blend remaining butter with parsley, marjoram, and thyme and set aside. Cut the cheese into 6 sticks and place one stick in the center of each chicken breast. Roll the breasts jelly roll fashion, tucking in the ends to seal.

Roll the breasts lightly in flour, dip in egg, then roll in bread crumbs. Arrange them on a well-buttered baking dish and place in the oven. Melt the butter and herb mixture and pour this evenly over the rolled breasts. Bake at 350 degrees for 20 minutes and pour the wine into the baking dish. Continue cooling, basting frequently with pan drippings, about 15 minutes longer.