Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Place chicken between plastic wrap; pound with meat mallet or rolling pin to ¼-inch thickness. Sprinkle chicken with salt and black pepper.
  2. Combine butter, parsley, oregano, rosemary and basil in small bowl.
  3. Place 1½ teaspoons herb butter on centers of breast halves, reserving remaining herb butter.
  4. Place one Cheese strip in center of each breast half. Roll up chicken with Cheese inside; tuck in ends.
  5. Roll in flour, then dip in egg. Coat with breadcrumbs.
  6. Place in ungreased 13x9-inch baking dish; bake at 375 °F for 15 minutes.
  7. Stir wine into remaining herb butter in small saucepan; heat over low heat until butter melts. Pour over chicken; bake 20 minutes more.
  8. Heat oil in large skillet over medium heat until hot. Add red and green bell peppers; cook and stir until crisp-tender.
  9. Add rice; toss lightly. Heat thoroughly. Serve chicken over rice.
  10. Pour pan drippings into small saucepan. Dissolve cornstarch in water.
  11. Add to drippings; heat until mixture boils and thickens, stirring constantly. Serve with chicken and rice. Garnish with oregano and rosemary .
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