Combine first 3 ingredients and blend well in a small bowl. Pound chicken breasts between waxed paper using a rolling pin or meat mallet to form rectangles 1/2 inch thick. Divide cheese mixture equally among chicken breasts. Place the cheese about 2 inches from short end of breast. Roll up breast enclosing mixture. Skewer with toothpicks and sprinkle with pepper. Heat oil in heavy skillet. Cook chicken on all sides until light brown. Add wine and broth to skillet. Cover, reduce heat to medium low and cook until done, about 8 more minutes. Transfer chicken to plates, increase heat and boil pan juices until reduced to a sauce. Pour over chicken. Sprinkle with more parsley. Yield: 4 servings.