Chicken Breasts With Cheese And Herbs

• 4 whole chicken breasts, boned and halved
• seasoned salt
• 1/2 c. butter
• 1/2 c. oregano
• 1/2 c. Sauterne wine
• 1/2 tsp. marjoram
• 1/2 tsp. chopped parsley
• 1/4 lb. Monterey Jack cheese
• 1 c. flour
• 2 eggs, beaten
• 1 c. bread crumbs

1. Pound chicken breasts into cutlets, 1/8-inch thick.
2. Sprinkle with seasoned salt.
3. Beat butter until fluffy; stir in oregano, marjoram and parsley.
4. Cut cheese lengthwise into 8 pieces. Spread half of the herb butter on cheese.
5. Place piece of cheese on each cutlet and roll up, jelly roll fashion, tucking ends in to seal tightly.
6. Coat rolls with flour.
7. Dip in egg, then roll in bread crumbs.
8. Place in shallow baking dish.
9. Bake at 350u0b0 for 20 minutes, uncovered.

chicken breasts, salt, butter, oregano, sauterne wine, marjoram, parsley, cheese, flour, eggs, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470882 (may not work)