Stuffed Chicken Breasts with Herbed Butter Sauce

Description

Makes 8 servings.

Ingredients

• 8 boneless, skinless chicken breast halves (about 3 pounds)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup butter or margarine, softened
• 2 tablespoons chopped fresh parsley
• ½ teaspoon ground oregano
• ½ teaspoon dried rosemary, crushed
• ½ teaspoon dried basil
• 4 ounces Swiss cheese, cut into 8 strips
• ¼ cup all-purpose flour
• 1 egg, beaten
• ⅔ cup dry breadcrumbs
• ½ cup dry white wine
• 1 teaspoon vegetable oil
• ½ cup red pepper strips
• ½ cup green pepper strips
• 4 cups cooked rice
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• fresh oregano and rosemary sprigs for garnish

Directions

1. Place chicken between plastic wrap; pound with meat mallet or rolling pin to ¼-inch thickness. Sprinkle chicken with salt and black pepper.
2. Combine butter, parsley, oregano, rosemary and basil in small bowl.
3. Place 1½ teaspoons herb butter on centers of breast halves, reserving remaining herb butter.
4. Place one Cheese strip in center of each breast half. Roll up chicken with Cheese inside; tuck in ends.
5. Roll in flour, then dip in egg. Coat with breadcrumbs.
6. Place in ungreased 13x9-inch baking dish; bake at 375 °F for 15 minutes.
7. Stir wine into remaining herb butter in small saucepan; heat over low heat until butter melts. Pour over chicken; bake 20 minutes more.
8. Heat oil in large skillet over medium heat until hot. Add red and green bell peppers; cook and stir until crisp-tender.
9. Add rice; toss lightly. Heat thoroughly. Serve chicken over rice.
10. Pour pan drippings into small saucepan. Dissolve cornstarch in water.
11. Add to drippings; heat until mixture boils and thickens, stirring constantly. Serve with chicken and rice. Garnish with oregano and rosemary .