Shelly's Recipe

BAKED HERBED CHICKEN

Category: Chicken

4 medium chicken breast halves, skinned and boned (about 1-1/2 to 2 lbs)
1/2 cup cream cheese
1/4 cup finely chopped red or green sweet pepper
1/2 tsp snipped fresh rosemary or tarragon or 1/4 tsp dried rosemary or tarragon, crushed
Nonstick cooking spray
Coarsely ground black pepper
1/2 cup chicken broth
2 tbsp dry white wine or 1 tbsp lemon juice
1 tbsp butter
1 tbsp snipped fresh chives
2 tsp cornstarch

Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edge, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove the clear plastic wrap.

Top each chicken piece with 2 tbsp of the cream cheese and 1 tbsp of the chopped sweet pepper. Sprinkle with the rosemary or tarragon. Fold in the sides. Roll up, jelly-roll style, pressing the edges to seal. Secure the rolls with wooden toothpicks, if necessary.

Coat a large skillet with nonstick cooking spray. Cook the chicken rolls over medium-high heat for 3 to 4 minutes or until lightly browned, turning to brown all sides. Remove to an 8x8x2-inch baking dish. Sprinkle with pepper. Bake, uncovered, at 375 for 25 to 30 minutes or until chicken is no longer pink.

Meanwhile, in a small saucepan, combine the chicken broth, wine or lemon juice, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine. Serve over chicken rolls. Sprinkle with the snipped chives. Serves 4