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Chicken Tuscany




Source of Recipe


Internet


List of Ingredients




2 large red peppers
2 boneless, skinless chicken breast halves
1 tsp olive oil
salt and black pepper to taste
1/2 cup fresh spinach, chopped
5 oz. mozarella cheese, grated


Recipe



Cut tops off the red peppers and remove seeds and membrane. Roast peppers by placing under the broiler briefly and turning several times until skin is slightly singed. Remove peppers from the oven and let cool. Lay the chicken flat between two sheets of wax paper. Using the side of a mallet or cleaver, pound chicken until it's about 1/4 inch thick. Moisten each breast with 1/2 tsp olive oil and sprinkle with salt and pepper. Cover each breast with 1/4 cup mozzarella cheese and a 1/4 cup spinach. Tightly roll up chicken breasts and place inside roasted peppers. Place in a baking dish. (Chicken can be prepared up to this point several hours in advance and kept in the refrigerator until you are ready to start dinner. Cook at 350 degrees for 45-50 minutes. Take peppers out. Place 2 additional Tbsps cheese on top of each pepper. Place under the broiler until cheese melts. Served with a side of pasta or rice, steamed asparagus and a white bordeaux turns this dish into an elegant meal.