Stuffed Chicken Breasts

My family loves to scoop up the extra wine and cheese that melts out into the bottom of the pan and pour it over their rice.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
•  salt
•  pepper
• 1⁄4 cup  soft margarine
• 1⁄8 teaspoon ground oregano
• 1  teaspoon dried parsley
• 6  ounces monterey jack cheese, cut into 4, 1/4 inch slices
• 1⁄4 cup flour
• 2  eggs, beaten
• 1  cup  Italian style breadcrumbs
• 1⁄4 cup dry white wine

Directions

1. Pound chicken breasts between wax paper until thin. Season with salt and pepper.
2. Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
3. Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
4. Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.