Chicken With Fines Herbes

• 4 large chicken breasts, skinned, halved, and boned
• 1/4 cup butter, softened
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon fines herbes
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon dried marjoram, crushed
• 2 ounces monterey jack cheese, cut into eight strips
• 1 egg, beaten
• 1 tablespoon water
• 1/2 teaspoon vegetable oil
• 1/4 cup all-purpose flour
• 1/2 cup dry breadcrumbs, fine
• 1/4 cup dry white wine
• minced fresh parsley

1. Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350u0b0F.
2. Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
3. Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
4. Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.

chicken breasts, butter, fresh parsley, fines herbes, oregano, cheese, egg, water, vegetable oil, flour, breadcrumbs, white wine, fresh parsley

Taken from www.food.com/recipe/chicken-with-fines-herbes-102969 (may not work)