Chicken Montpelier - cooking recipe

Ingredients

4 whole chicken breasts, boned and skinned
salt and pepper
1/8 tsp. each: oregano, marjoram, parsley, tarragon, chervil and chives
1 c. chicken broth
1/4 lb. cheese (not processed; Monterey Jack or Muenster)
1 c. flour
2 beaten eggs
1 c. bread crumbs
8 Tbsp. butter

Preparation

Cut each breast in half.
Place each between waxed paper and flatten with mallet to about 1/8 inch thick.
Sprinkle with salt and pepper; set aside.
Whip the butter until fluffy and stir in the herbs.
Cut cheese lengthwise into 8 pieces.
Spread herb butter on cheese and on breasts, saving some butter for sauce. Place a stick of cheese on each breast and roll up, tucking in ends to seal.
Coat rolls in flour.
Dip in eggs, then roll in bread crumbs.
Place in a flat baking dish and bake, uncovered, in a 350\u00b0 oven for 20 minutes.