Ingredients:
4 large chicken breasts, skinned, halved, and boned
1/4 cup butter, softened
1 tablespoon fresh parsley, chopped
1/4 teaspoon fines herbes
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried marjoram, crushed
2 ounces monterey jack cheese, cut into eight strips
1 eggs, beaten
1 tablespoon water
1/2 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 cup dry breadcrumbs, fine
1/4 cup dry white wine
minced fresh parsley
Directions:
Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8″ thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350 F.
Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.
Servings: 8
Time preparation: 30 min.
Time total: 70 min.