| 1 | Servings: 8 |
| 2 | this is one of my best recipes. |
| 3 | It can be made a day ahead of time. |
| 4 | Then when you have your guests in you will be free to be with them. |
| 5 | Do not overcook this recipe! |
| 6 | remove bones and skin from chicken. |
| 7 | Place each piece between 2 pieces of plastic wrap and pound with wooden mallet to flatten into cutlets about 1/8 inch thick. |
| 8 | Whip butter until foamy add oregano, marjoram and parsley. |
| 9 | Cut cheese into 8 pieces. |
| 10 | Spread herb butter mixture on cheese (using about half of butter mixture). |
| 11 | Place a piece of cheese on each cutlet and roll up as for jelly roll tucking in ends to seal tightly. |
| 12 | Coat rolls with flour; dip in egg then woll in bread crumbe. |
| 13 | Place in flat baking dish and bake, uncovered, for 20 minutes at 350 degrees. |
| 14 | meanwhile melt remaining butter mixture; stir in wine and pour over chicken. |
| 15 | Continue baking, basting ocasionally for about 15 minutes longer, until chicken is tolden brown and tender. |
| 16 | Be careful not to overcook or it will be dry. |
| 17 | the secret of pounding the chicken is to pound from the center of the breast outward. |
| 18 | Just like you would do if your were rolling pie dough. |
| 19 | Sometime you have to do this twice becauce the chicken goes back to its original position. |
| 20 | I pound, roll, flour, dunk ect. |
| 21 | The breasts one or two at a time for this reason. |
| 22 | Emily jorge |
