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

Cut boned chicken breasts in half making 8 pieces. Remove skin and membrane. Place between 2 pieces plastic wrap and pound with wooden mallet or rolling pin to flatten out into cutlets about 1/8" thick. Sprinkle with seasoned 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 eggs, then roll in bread crumbs. Place in flat baking dish and bake, uncovered, for 20 minutes.