Mandarin Chicken Breasts

Really yummy sweet and sour chicken!

6 (12 oz) chicken breasts, boned
Salt
1 1/2 cups hot cooked rice
3 tbsp butter
1 tbsp chopped parsley
1/4 tsp leaf rosemary, crumbled
1/4 tsp leaf basil, crumbled
1/4 cup flour
1/2 tsp paprika
2 envelopes instant chicken broth or 2 tsp granulated chicken bouillon
1 3/4 cups water
1 tbsp instant minced onion
2 tbsp lemon juice
1 bay leaf
1 tbsp cornstarch
11 oz can mandarin orange segments, drained
1 cup seedless green grapes

Sprinkle insides of chicken breasts lightly with salt.  Combine rice, 1 tbsp butter, 1/4 tsp salt, parsley, rosemary and basil in a large bowl; toss lightly to mix.  Spoon into hollows in chicken breasts.  Fold edges over stuffing to cover completely; fasten with wooden picks.

Mix flour, paprika and1/2 tsp salt in a pie plate; dip chicken breasts into mixture to coat well.  Brown slowly in remaining 2 tbsp butter in a large frying pan.  Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling.  Cover.  Simmer 25 minutes or until chicken is tender; remove bay leaf.  Place chicken on a heated deep serving platter; keep warm.  Reheat liquid to boiling.

Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.  Cook, stirring constantly,  until sauce thickens and boils 3 minutes.  Stir in mandarin orange segments and grapes; heat until bubbly.  Spoon over chicken.  Garnish with additional grapes and mandarin orange segments if you wish.  Makes 6 servings.