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STUFFED CHICKEN BREASTS WITH HERBED BUTTER SAUCE

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Makes 8 servings.



Ingredients Needed For STUFFED CHICKEN BREASTS WITH HERBED BUTTER SAUCE
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* 8 boneless, skinless Chicken breast halves (about 3 pounds)
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 cup butter or margarine, softened
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon ground oregano
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried basil
* 4 ounces 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 teaspoon vegetable oil
* 1/2 cup red pepper strips
* 1/2 cup green pepper strips
* 4 cups cooked rice
* 1 tablespoon cornstarch
* 1 tablespoon cold water
* fresh oregano and rosemary sprigs for garnish


Directions To Prepare STUFFED CHICKEN BREASTS WITH HERBED BUTTER SAUCE
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#Place Chicken between plastic wrap; pound with meat mallet or rolling pin to 1/4-inch thickness. Sprinkle Chicken with salt and black pepper.
#Combine butter, parsley, oregano, rosemary and basil in small bowl. Place 1-1/2 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 .





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Tuesday, November 21, 2017, 10:13 am


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