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6 (1/2) chicken breasts
1/4 lb. Mozzarella cheese
1 egg
1 c. bread crumbs
1/2 c. dry white wine

1/4 c. butter
1/2 tsp. thyme
1 tsp. marjoram
2 tsp. chopped parsley

Dip chicken breasts after pounding with mallet in 1
beaten egg, and then into seasoned bread crumbs. Stuff with
strip of Mozzarella cheese. Redip and rebread. Place in pan.
Sauce: Melt 1/4 cup butter, 1/2 teaspoon thyme, 1
teaspoon marjoram and 2 teaspoons chopped parsley. Pour over
chicken. Bake at 350 degrees for 20 minutes. Add white wine. Bake
15 to 20 minutes more. Baste twice. Serve with wild rice.

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