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1
Line a shallow baking sheet with sides with foil.
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2
Spray the foil with non-stick cooking spray.
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3
Set the pan aside.
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4
If youre going to toast the panko breadcrumbs, do that now.
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5
Place them in a medium skillet over medium heat.
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6
Stir and toss the breadcrumbs constantly to expose as much of them to the pan bottom as possible.
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7
Remove the pan from the heat when you see the crumbs on the bottom starting to brown.
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8
Continue to stir them as they will keep browning.
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9
Remove the crumbs from the pan to a pie plate and set them aside to cool.
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10
This can also be done under the broiler in the oven.
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11
Spread the crumbs on a large baking sheet with sides and toast them for 1-2 minutes under the broiler until they start to turn golden brown.
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12
Stay right there and watch them though, because they brown very fast.
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13
Remove the pan from the oven and allow the crumbs to cool.
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14
Preheat the oven to 350 F.
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15
Set chicken on a clean work surface.
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16
Flatten the thicker end of each chicken breast half to make each piece an even thickness.
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17
Take half of the butter and cut it into 6 equal size pieces.
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18
Break each piece into smaller pieces and place the pieces on each chicken breast half.
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19
Place 1 slice of mozzarella cheese on each piece of chicken.
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20
Starting at the thin end, roll each piece of chicken and fasten the edge with a poultry skewer or toothpicks (a poultry skewer that you use when trussing a turkey works great for pinning the chicken closedits a lot easier to see to remove when the chicken is cooked than toothpicks.)
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21
In a medium bowl, combine the flour, onion powder, garlic powder, poultry seasoning and pepper.
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Stir to blend well.
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23
Lightly beat to combine the water and egg in another shallow bowl.
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24
Coat each piece of chicken in the flour mixture, tapping off any excess.
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25
Dip the floured chicken into the beaten egg, letting any excess egg drip off.
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26
Coat each piece of chicken in the breadcrumbs, pressing them onto the chicken to coat heavily.
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27
Place the chicken rolls on the prepared pan.
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28
Melt the remaining half of the butter in a small skillet over low heat.
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29
Stir in the chopped parsley, sage, rosemary and thyme.
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30
Stir over low heat for 1-2 minutes to infuse the butter with the flavor of the herbs.
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31
Drizzle the herb butter over each piece of chicken.
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32
Bake at 350 F for 30 minutes, basting the chicken halfway through the cooking time with any pan juices.
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33
Remove the pan from the oven and evenly pour the wine over each piece of chicken.
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34
Return the pan to the oven and bake at 350 F for 20 more minutes.
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35
Baste the chicken with the pan juices.
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36
Remove the toothpicks from the rolls and serve immediately along with any pan juices drizzled over top.
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37
Recipe makes 6 servings.
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38
Adapted from a recipe shared by Ken Harris at foodgeeks.
