Stuffed Chicken Breasts With Sherry Sauce - cooking recipe

Ingredients

2 whole chicken breasts, split, boned and skinned
4 Tbsp. butter
1 Tbsp. chopped chives
1 Tbsp. parsley
1/2 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
4 slices Swiss cheese
2 Tbsp. vegetable oil
2 Tbsp. flour
1 c. water
1/4 c. dry sherry
2 tsp. chicken-seasoned stock base

Preparation

Pound each half chicken breast with flat side of meat mallet to 1/4 inch thickness. Form butter into 4 balls.
Roll balls in mixture of chives, parsley, garlic, salt and pepper. Place 1 seasoned ball on each slice of Swiss cheese. Place cheese on chicken breast; roll so butter is completely enclosed. Secure with toothpicks. Heat oil in frying pan; brown the chicken rolls about 8 minutes. Place into covered, shallow baking dish. Preheat oven to 350\u00b0.