Chicken Kiev and Cheese

This was the first meal I ever made for Ben, and it's since become a staple (especially in the fall/winter). I usually serve it with wild rice and asparagus, but I'm sure all starches and greens would be a most wonderful compliment. Obviously, you can adjust the amounts of things (like butter) to make it a little more healthy, but I love butter--and would rather run an extra mile than skimp on such a culinary luxury.

*Pound 4 chicken breasts until 1/4 inch thick
*Butter, salt and pepper them (just like slice of bread)
*Roll a stick of mozzerella cheese (I often use string cheese) inside each piece of chicken
*Coat each piece of chicken/cheese in 1)flour 2)beaten egg 3)dried bread crumbs and then place, seam down, in a glass baking dish
*In a seperate bowl, melt 1/2 cup butter. Add 2 Tbsp parsley, 1 tsp marjoram or oregano, 1/2 tsp thyme and spoon mixure over chicken
*Bake at 350 for 20 minutes (uncovered)
*Pour 1/2 cup chicken broth over chicken and cook, uncovered, for 15 more minutes (or until chicken is cooked through).

Cheers!