Stuffed Chicken Breasts with Herbed Butter Sauce

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== 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 ==
# Place chicken between plastic wrap; pound with meat mallet or rolling pin to ¼-inch thickness. Sprinkle chicken with salt and black pepper.
# Combine butter, parsley, oregano, rosemary and basil in small bowl.
# Place 1½ teaspoons herb butter on centers of breast halves, reserving remaining herb butter.
# Place one Cheese strip in center of each breast half. Roll up chicken with Cheese inside; tuck in ends.
# Roll in flour, then dip in egg. Coat with breadcrumbs.
# Place in ungreased 13x9-inch baking dish; bake at 375 °F for 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 with oregano and rosemary .
Category:American Recipes
Category:Chicken Recipes
Category:Green bell pepper Recipes
Category:Main Dish Poultry Recipes
Category:Red bell pepper Recipes
Category:Rice Recipes
Category:Swiss cheese Recipes