Pound Chicken Breasts between 2 sheets of waxed paper till flat enough to roll up.

Melt butter, add Herbs, Lemon Juice, 1/2 of Wine, and Garlic, simmer till fragrant.

Use a pastry brush to generously coat inside of Chicken with the mixture.

Place 2 fingers of Monterrey Jack cheese inside of Breasts and roll with ends tucked in well.

Coat Chicken rolls with remaining Butter mix, then dredge with Bread Crumbs.

Refrigerate 1-4 Hours for best results.

Set oven for 350.

Heat Olive Oil in a heavy skillet.

Fry Chicken rolls till lightly brown, remove from skillet

Place in a shallow cassarole dish, add remaining Wine and bake for approximately 30 minutes, baste with additional butter-sauce or liquid as needed.