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¼ cup all-purpose flour
¾ cup palin bread crumbs
2 eggs
4 ounces smoked mozzarella, cut into 6 pieces    about 2-inches long
6 boneless, skinless, thin-sliced chicken    breasts, pounded out to ¼-inch
¾ cup (1 ½ sticks) unsalted butter
1 tsp dried parsley
¾ tsp dried thyme
¼ plus ⅛ tsp salt
½ cup dry white wine
¾ pounded dried angel hair    pasta
¼ cup freshly grated    Parmesan cheese
Prep Time: 20 minutes    Total Time: 60 minutes
  1. Heat oven to 350°; coat a 13x9x2-inch baking dish with nonstick cooking spray.
  2. Place flour and bread crumbs in seperate shallow plates. Beat eggs in a medium-size bowl.
  3. Place a piece of mozzarella on one short end of each chicken breast and roll up tightly. Tuck loose ends in.
  4. Coat each chicken roll with flour, dip in the egg and roll in the bread crumbs. Place seam-side down in prepared dish.
  5. Melt butter in a small saucepan and stir in parsley, thyme, and ¼ tsp of the salt. Pour mixture over the chicken rolls. Bake at 350° for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
  6. Meanwhile, prepare angel hair pasta following package directions. Drain and place in large serving bowl.
  7. Remove chicken from baking dish and place on serving platter. Season with remaining ⅛ tsp salt. Pour butter-and-wine mixture from baking dish over pasta and toss with Parmesan cheese.
Yield: 6 servings