Ingredients
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6 -8 boneless skinless chicken breasts (fileted so you can stuff them and wrap them back up or you can pound them flat about a 1/4 in. thick)
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salt and pepper
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3/4 cup butter, melted
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1 teaspoon marjoram
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1 teaspoon thyme
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3/4 lb mozzarella cheese, thinly sliced (can use pre-shredded, however, it tends to fall out but it will work)
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1 tablespoon water
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Italian seasoned breadcrumbs (for dredging)
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1 cup white zinfandel wine
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1 egg, beaten with
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Filet chicken breast or have the butcher do it at the grocery store; I do this and it saves a lot of time.
- Add marjoram and thyme to melted butter.
- Salt and pepper chicken breast.
- Brush with melted butter mixture on both sides.
- Place the mozzarella on chicken breast then roll up.
- Dip roll in beaten egg/water mixture then in bread crumbs.
- Place in a 9x13 pyrex dish (or whatever you have).
- Repeat with remaining filets.
- Pour remaining butter over the top of the chicken (sometimes I'll melt some more butter just to make sure all the chicken gets butter on it).
- Bake in 375 degree Fahrenheit oven uncovered for 45 minutes.
- After 45 minutes; remove from oven; pour 1 cup white zinfandel wine over entire chicken.
- Return to hot oven for another 15 minutes, basting with the juices every 5 minutes or so.
- Then you are done. The sauce it makes is wonderful so don't forget to ladle some over the chicken when you plate it up. I also recommend mashed potatoes to go with it and pour the sauce over those as well.