stuffed chicken breasts

• 4 boneless chicken breast
• 4 oz hajdu cheese,sliced
• 1 cup roasted sweet pepper
• 1/4 cup fresh oregano
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 cup chicken broth
• 2 tsp flour
• 1/2 cup chicken broth
• 1 salt and pepper to taste
• 1/2 cup mushroom
• 1 a knob of butter

1. Place each chicken piece between two pieces of plastic wrap.Pound lightly with the flat side of a meat mallet until about 1/4 inch thick.Remove plastic wrap.Sprinkle chicken with black pepper.For each roll,place one-fourth of the cheese,sweet peppers and oregano on a chicken piece.Fold in sides; roll up chicken.Roll in flour to coat.
2. In a large skillet cook chicken rolls in hot oil over medium heat about 5 minutes or until brown on all sides.Remove from skillet.Add chicken broth to skillet.Bring to boiling; reduce heat.Simmer,uncovered,about 2minutes or until the liquid is reduced about 1/2 cup.Return chicken to skillet.Cover and simmer gor 7 to 8 minutes or until the chicken is no longer pink.
3. For the Gravy:
4. In a small skillet saute mushroom im hot oil over medium heat.Dissolve flour in chicken broth.Add to mushroom stirring until thickened.Season with salt and pepper.
5. To serve,trim ends of chicken rolls.Cut rolls into 3/4-inch slices.Put on a serving plate.ENJOY!

chicken breast, hajdu cheese, sweet pepper, fresh oregano, allpurpose, olive oil, chicken broth, flour, chicken broth, salt, mushroom, butter

Taken from cookpad.com/us/recipes/333317-stuffed-chicken-breasts (may not work)