Estimated Nutrition (whole recipe, rough)
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
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 .