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fresh/stuffed - Chicken Breasts w/Herb Butter Sauce

Source of Recipe

from rice cafe
fresh/stuffed - Chicken Breasts w/Herb Butter Sauce

8 boneless, skinless chicken breasts, (about 3 lbs.)
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cc. softened butter
2 tsp. dried parsley or 2 tbsp. freshly chopped
1/2 tsp. dried ground oregano
1/2 tsp. dried crushed rosemary
1/2 tsp. dried basil
8 strips Swiss cheese, (1/4 lb., 4oz.)
1/4 c. flour
1 beaten egg
2/3 c. dry breadcrumbs
1/2 c. unsweetened apple juice or dry white wine
1 tsp. vegetable oil
1/2 c. red pepper strips
1/2 c. green pepper strips
(we are lucky to find frozen mixed at our grocery)
4 c. cooked rice
1 tbsp. cornstarch
1 tbsp. cold water
fresh oregano and rosemary sprigs for garnish

Place chicken between waxed paper.
Pound with mallet or rolling pin to 1/4 inch thickness.
Sprinkle chicken with salt and black pepper.
Combine butter, parsley, oregano, rosemary and basil in a small bowl.
Place 1 1/2 tsp. of this mix onto centers of breasts.
Reserve remaining herb butter.
Place one cheese strip in center of each breast.
Roll up and tuck in ends.
Roll in flour, then dip in egg.
Coat with breadcrumbs.
Place in ungreased 13x9x2 inch baking dish.
Bake at 375 for 15 minutes.
Stir juice into remaining herb butter in a small saucepan.
Heat over low heat until butter melts.
Pour over chicken; bake 20 minutes more or until chicken is done.
Heat oil in a large frying pan over a medium heat until hot.
Add the peppers. Saute until crisp tender or to your preference.
Add rice and toss lightly. Heat thoroughly.
Serve chicken over rice.
Pour pan drippings into a small saucepan.
Dissolve cornstarch in the COLD water and add to drippings.
Heat until mixture boils and thickens, stirring constantly.
Serve with chicken and rice.
Garnish with oregano and rosemary, if desired.
Makes 8 servings.