6 boned chicken breasts, pounded thin
1 tsp. oregano
1/2 tsp. dry parsley
1/2 tsp. thyme
2 eggs, beaten
1/4 lb. Mozzarella or Swiss cheese, cut in strips
1/2 c. flour
1 c. bread crumbs
1/2 c. white wine
Butter, salt and pepper

Sprinkle one side of chicken with salt and pepper and dot with butter. Place 1 strip of cheese on seasoned side of each chicken piece. Roll it up and use a toothpick to hold it together. Dip rolled chicken in flour, egg and then bread crumbs. Arrange in a buttered baking dish.

Melt enough butter to adequately cover the chicken. Add the herbs to the butter and pour the mixture over the chicken rolls. Bake 20 minutes in 350 degree oven. Pour wine over the chicken rolls and bake 15 minutes more.

This dish may be made ahead of time to serve and refrigerated after first baking. Before serving, add wine and proceed with second baking. Great with rice or scalloped potatoes.