Stuffed Chicken Breasts with Madeira Sauce

* Exported from MasterCook *

Stuffed Chicken Breasts with Madeira Sauce

Recipe By : Cookin' with Carol @ FunEd (Carol Ritchie)
Serving Size : 4 Preparation Time :1:00
Categories : Herbs Cooking with Wine
Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless ckn. breasts or thighs
4 tablespoons butter or margarine -- softened
1 tablespoon green onions -- finely chopped
1 teaspoon fresh marjoram -- finely minced
1 teaspoon fresh rosemary -- finely minced
1 teaspoon fresh savory -- finely minced
1 small shallot -- minced
1/2 teaspoon salt
pepper -- to taste
4 slices Swiss cheese
2 tablespoons vegetable oil
2 tablespoons flour
1 cup chicken stock or broth
1/4 cup Madeira

Pound each chicken piece with the flat side of a meat mallet to 1/4"
thickness.

Mix together green onions, marjoram, rosemary, savory, shallot, salt, and
pepper. Form butter into four balls; roll in herb mixture to coat. Place
one butter ball on each slice of Swiss cheese; place cheese on chicken. Roll
the chicken so that the butter is completely enclosed; secure with
toothpicks.

PREHEAT OVEN TO 350F.

Heat the oil in a skillet. Brown the stuffed chicken rolls on all sides,
about 8 minutes. Remove chicken to a shallow baking dish; set aside. Stir
flour into drippings remaining in the skillet; heat and stir until smooth.
Stir in broth and wine; heat to a boil, stirring constantly.

Spoon or pour sauce over stuffed chicken breasts. Cover and bake for 30
minutes. Remove toothpicks and serve.

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NOTES : Can substitute other cheese of preference; especially good with
pasta.