This is one of my best recipes. It can be made a day ahead of time. Then when you have your guests in you will be free to be with them. Do Not Overcook This Recipe!

Remove bones and skin from chicken. Place each piece between 2 pieces of plastic wrap and pound with wooden mallet to flatten into cutlets about 1/8 inch thick. Whip butter until foamy add oregano, marjoram and parsley. Cut cheese into 8 pieces. Spread herb butter mixture on cheese (using about half of butter mixture.) Place a piece of cheese on each cutlet and roll up as for jelly roll tucking in ends to seal tightly. Coat rolls with flour; dip in egg then woll in bread crumbe. Place in flat baking dish and bake, uncovered, for 20 minutes at 350 degrees.

Meanwhile melt remaining butter mixture; stir in wine and pour over chicken. Continue baking, basting ocasionally for about 15 minutes longer, until chicken is tolden brown and tender. Be careful not to overcook or it will be dry.

The secret of pounding the chicken is to pound from the center of the breast outward. Just like you would do if your were rolling pie dough. Sometime you have to do this twice becauce the chicken goes back to its original position. I pound, roll, flour, dunk ect. The breasts one or two at a time for this reason. Emily Jorge