3 chicken breasts, boned, skinned and halved
1/2 c. butter, melted
Salt, pepper
6 slices of Mozzarella cheese
1 egg, beaten
Fine dry bread crumbs
2 tbsp. chopped parsley
1/4 tsp. sage
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 c. dry white wine

Flatten chicken between sheets of wax paper. Spread flattened breasts with half the butter. Season with salt and pepper and place 1 slice cheese on top of each. Roll chicken, tucking in ends. Coat lightly with flour. Dip in beaten egg. Roll in breadcrumbs. Arrange chicken rolls, seam side down, in a shallow baking dish. Refrigerate at this point if not baking immediately. Before serving, remove the dish from refrigerator. Melt remaining butter and add parsley, sage, rosemary, and thyme. Bake at 350 degrees for 30 minutes basting with butter mixture. Pour in wine and bake an additional 20 minutes, basting with pan liquid. Serve chicken rolls on a platter or individual plates and spoon pan liquid around rolls. Makes 6 servings. You may want to add garlic or shallots.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.