Chicken With Fines Herbes

One of my college roommates used to make this dish. Fines herbes contains thyme, oregano, sage, rosemary, marjoram, and basil. I'm not sure why this recipe calls for additional oregano & marjoram. Serve with hot buttered noodles.

• Ready In: 1 hr 10 mins
• Serves: 8

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  egg, 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

1. 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.
2. 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.
3. 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).
4. Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.