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Servings8
Ingredients
- 8 (about 3 pounds) boneless, skinless chicken breast halves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup butter, 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 degrees 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.
Nutrition Facts
- Calories 477
- Total Fat 20g
- Cholesterol 140mg
- Sodium 434mg
- Carbohydrates 34g
- Dietary Fiber 1g
- Protein 35g