Yield: Makes 8 servings.

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

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.