CHICKEN Scarbourough FAIR

3 chicken breasts, boned, skinned, and halved 1 / 2 c. Butter, melted Salt, pepper 6 slices mozzarella cheese Flour 1 egg, beaten Fine dry bread crumbs 2 tbsp. chopped parsley 1 / 4 tsp. Sage 1 / 4 tsp. Rosemary 1 / 4 tsp. Thyme 1 / 2 c. dry white wine Flatten chicken between sheets of wax paper. Spread flattened breasts with half the butter. Season with salt and pepper and 1 slice of cheese over each other. Roll chicken, stuffed in ends. Coat lightly with flour. Dip in beaten egg. Roll in bread crumbs. Arrange chicken rolls, seam down, in shallow baking dish. Refrigerate at this point, if not Bake immediately. Before serving, remove the bowl from the refrigerator. Melt remaining butter and add Parsley, sage, rosemary and thyme. Bake at 350 degrees for 30 minutes, basting with butter Mixture. Pour in wine and cook for another 20 minutes, basting with pan liquid. Serve chicken Roll on plate or individual plates and spoon pan liquid rolls around. Makes 6 servings. You can want to add garlic or shallots. Mouth-Watering Fair Recipes