2Pound chicken breasts to 1/4 inch thick. Sprinkle with the minced garlic, chives, parsley, salt and pepper. Cover with grated cheese.
3Roll up and secure with toothpicks so stuffing doesn't fall out.
4Heat oil in a medium frying pan. Cook the chicken breasts, turning them, until golden brown, about 8 minutes. Remove and place into a casserole dish
5Stir flour into the leftover drippings until smooth. Remove from heat and add sherry, onion powder and chicken broth. Place back on burner. Bring to a boil on medium heat stirring until slightly thickened. Pour over chicken. Cover the dish and place into a heated oven. Bake 30 minutes
6Remove from oven and careful remove the toothpicks, a clean pair of needle nose pliers work well. Pour the sauce over the chicken. Can put chicken on top of mashed potatoes and then pour the sauce on. Serve.