2 whole chicken breasts, split, boned and skinned
4 tbsp. butter
1 tbsp. chopped chives
1 tbsp. parsley
1/2 clove garlic
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 broth

Pound each chicken breast with meat mallet until about 1/4 inch thick. Form butter into 4 balls. Roll balls in mixture of chives, parsley, garlic, salt and pepper. Place cheese on chicken breast roll so butter is completely enclosed. Secure with toothpick.

Heat oil in fry pan. Brown chicken rolls about 8 minutes. Place in covered baking dish. Preheat oven to 350 degrees.

Make sauce by stirring flour in drippings from fry pan. Stir until smooth, remove from heat. Mix water, sherry and stock base. Stir into drippings. Heat until boiling, stirring constantly. Pour sauce over chicken. Cover and bake for 30 minutes. Remove toothpicks and serve. Serves 4.

Note: I always try to use fresh herbs.