Chicken Monroe - cooking recipe

Ingredients

8 large chicken cutlets
3/4 c. melted butter
2 tsp. parsley
1 tsp. marjoram
1 tsp. dried thyme
1 lb. Mozzarella
1/2 c. flour
2 eggs, well beaten
1 c. fresh bread crumbs
1/2 c. dry white wine

Preparation

Pound cutlets thin.
Sprinkle with salt and pepper.
Spread them with 1/4 cup butter.
Blend remaining butter with herbs.
Set aside.
Cut cheese into 8 sticks; place 1 in center of each cutlet and roll, tucking in ends to seal.
Roll breasts in flour; dip in egg, then roll in bread crumbs.
Arrange in a well-buttered baking dish.
Pour remaining butter mixture on chicken.
(Recipe may be done ahead to this point and refrigerated, if desired.)