Baked Chicken Supreme

• 4 ounces Monterey Jack cheese
• 1/2 cup butter, softened
• 1 teaspoon minced fresh parsley
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon dried marjoram
• 8 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon seasoned salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1-3/4 cups crushed Caesar salad croutons
• 1/2 cup white wine or chicken broth

1. Cut Monterey Jack cheese into eight 2-1/2x1x3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours.
2. Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons.
3. Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350u0b0 for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving.

cheese, butter, parsley, oregano, marjoram, chicken, salt, allpurpose, eggs, caesar salad croutons, white wine

Taken from www.tasteofhome.com/recipes/baked-chicken-supreme/ (may not work)