STUFFED CHICKEN BREASTS WITH HERBED BUTTER

Ingredients for 8 Servings

Sauce
8 Boneless, skinless chicken breast halves (about 3 pounds)
1/2 tsp Salt
1/4 tsp Ground black pepper
1/2 cup Butter or margarine, softened
2 tbsp Chopped fresh parsley
1/2 tsp Ground oregano
1/2 tsp Dried rosemary, crushed
1/2 tsp Dried basil
4 oz Swiss cheese, cut into 8 strips
1/4 cup All-purpose flour
1 Egg, beaten
2/3 cup Dry breadcrumbs
1/2 cup Dry white wine
1 tsp Vegetable oil
1/2 cup Red pepper strips
1/2 cup Green pepper strips
4 cups Cooked rice
1 tbsp Cornstarch
1 tbsp Cold water
Fresh oregano and rosemary sprigs for garnish

Procedure:

1. Place chicken between plastic wrap; pound with meat mallet or rolling pin to 1/4-inch thickness.
2. Sprinkle chicken with salt and black pepper.
3. Combine butter, parsley, oregano, rosemary and basil in small bowl.
4. Place 1-1/2 teaspoons herb butter on centers of breast halves, reserving remaining herb butter.
5. Place one cheese strip in center of each breast half.
6. Roll up chicken with cheese inside; tuck in ends.
7. Roll in flour, then dip in egg. Coat with breadcrumbs.
8. Place in ungreased 13x9-inch baking dish; bake at 375 degrees 15 minutes.
9. Stir wine into remaining herb butter in small saucepan; heat over low heat until butter melts.
10. Pour over chicken; bake 20 minutes more.
11. Hat oil in large skillet over medium heat until hot.
12. Add red and green bell peppers; cook and stir until crisp-tender.
13. Add rice; toss lightly. Heat thoroughly.
14. Serve chicken over rice.
15. Pour pan drippings into small saucepan.
16. Dissolve cornstarch in water.
17. Add to drippings; heat until mixture boils and thickens, stirring constantly.
18. Serve with chicken and rice. Garnish with oregano and rosemary.
19. Nutrition
20. Each serving provides 477 calories, 35 grams protein, 20 grams fat, 34 grams carbohydrate,
1 gram dietary fiber, 140 milligrams cholesterol and 434 milligrams sodium

http://foxbox.dnshome.de