Stuffed Chicken Breasts with Herbed Butter Sauce

Stuffed Chicken Breasts with Herbed Butter Sauce
Makes 8 servings

Image © Publications International, Ltd.

Stuffed Chicken Breasts with Herbed Butter Sauce

Ingredients

8	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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