Sprinkle boned side of chicken breasts with parsley, salt and pepper. Roll up chicken breasts; skewer or-tie with string. Bring broth to a boil; add chicken and simmer 25 to 30 minutes or until chicken is cooked but moist. Remove chicken and keep warm reserve broth. Melt butter; stir in flour. Gradually add milk. Add 3/4 cup broth, stirring constantly. Add vermouth, cheese, lemon juice and hot pepper sauce; stir until cheese melts. Add grapes; heat thoroughly. Slice chicken; arrange on serving dish. Spoon sauce over all. Serve with rice.
Makes 4 to 6 servings.
Cajun Country -- New Iberia, Louisiana