boneless skinless chicken breast halves (about 3 pounds)
1/2
teaspoon salt
1/4
teaspoon black pepper
1/2
cup butter or margarine, softened
2
tablespoons chopped fresh parsley
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried rosemary leaves, crushed
1/2
teaspoon dried basil leaves
4
ounces Swiss cheese, cut into 8 strips
1/4
cup all-purpose flour
1
egg, beaten
2/3
cup dry bread crumbs
1/2
cup dry white wine
1
teaspoon vegetable oil
1/2
cup red bell pepper strips
1/2
cup green bell pepper strips
4
cups cooked rice
1
tablespoon cornstarch
1
tablespoon cold water
Fresh oregano and rosemary sprigs for garnish
Place chicken between plastic wrap; pound with meat mallet or rolling pin to 1/4-inch thickness. Sprinkle chicken with salt and black pepper. Combine butter, parsley, oregano, rosemary and basil in small bowl. Place 1-1/2 teaspoons herb butter on centers of chicken breast halves, reserving remaining herb butter. Place 1 cheese strip in center of each chicken breast half. Roll up chicken with cheese inside; tuck in ends. Roll in flour, then dip in egg. Coat with bread crumbs. Place in ungreased 13×9-inch baking dish; bake at 375°F 15 minutes. Stir wine into remaining herb butter in small saucepan; heat over low heat until butter melts. Pour over chicken; bake 20 minutes more. Heat oil in large skillet over medium heat until hot. Add red and green bell peppers; cook and stir until crisp-tender. Add rice; toss lightly. Heat thoroughly. Serve chicken over rice. Pour pan drippings into small saucepan. Dissolve cornstarch in water. Add to drippings; heat until mixture boils and thickens, stirring constantly. Serve with chicken and rice. Garnish, if desired.
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