4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1/8 teaspoon salt
2 tablespoons minced fresh mint
1 tablespoon minced fresh basil
2 teaspoons minced fresh thyme
1/4 cup minced sundried tomatoes in oil
1/2 cup chicken broth
2 tablespoons lemon juice
1 tablespoon dehydrated minced onion
2 teaspoons cornstarch
1/4 cup dry vermouth
1 tablespoon small capers
lemon slices for garnish, optional
mint sprigs for garnish, optional


1. Sprinkle chicken with salt. In medium bowl, combine mint, basil, thyme and tomatoes; sprinkle over chicken. Roll up each chicken breast and fasten with toothpicks.
2. In large skillet, heat olive oil over medium heat. Add chicken and cook, turning until brown on all sides, about 10 minutes. Stir in chicken broth and lemon juice, scraping any brown bits from bottom of pan. Add onion, cover and simmer until fork can be inserted in chicken with ease and juices run clear, about 10 minutes.
3. Remove chicken rolls from skillet, set aside and keep warm. In small dish, mix cornstarch and vermouth until smooth. Add to skillet and cook, stirring, until mixture is clear; stir in capers.
4. To serve, place half the sauce in serving dish, slice chicken and place, overlapping slices, on top of sauce. Spoon remaining sauce over chicken and garnish, if desired with lemon slices and mint sprigs.
Cornstarch is a flour that comes from corn kernels and is used as a thickening agent. Due to its tendency to form lumps it is usually mixed with a small amount of cold liquid before being stirred into a hot dish.
Lemon-Caper Chicken Rolls
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