*  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.