Poulet Aux Fines Herbes

4 whole chicken breasts
1/4 cup butter or margarine -- softened
1 teaspoon dried parsley flakes
1/4 teaspoon dried fines herbes -- crushed
1/4 teaspoon marjoram -- crushed
2 ounces Monterey jack cheese -- cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup white wine
hot cooked noodles

Remove skin from chicken breasts, cut in half lengthwise and remove bones. Place each breast between 2 pieces of clear plastic wrap, pound with a meat mallet to flatten, remove wrap.

In a small bowl combine butter, parsley flakes, oregano, fines herbes and marjoram. Using half of the mixture, dot some on each piece of chicken. Place a strip of cheese on each and roll up tightly, tucking in ends.

Melt the remaining herb-butter mixture. Brush over chicken rolls, roll chicken in bread crumbs to coat. Place rolls, seam side down, in a 12 X 7 inch baking pan. Bake uncovered in a 350° oven for 20 minutes.

Pour the wine into the baking dish around chicken. Drizzle any remaining melted herb-butter over chicken. Bake, uncovered, for 20-25 minutes more or until chicken is tender and golden brown.

Drain chicken, reserving juices. Serve chicken over hot cooked noodles, pass reserved juices with the chicken.


Note: I don't always serve with noodes, rice or potatoes are great too.