Stuffed Tuscan Chicken
List of Ingredients
4 chicken breasts
(pounded flat and patted dry)
1 package fresh sage
small jar roasted red peppers
small package fontina cheese
cracked black pepper
3 tablespoons olive oil
1/2 cup flour
1 cup white wine
(chicken broth may be substituted)
Recipe
Flatten chicken breasts, cover lightly with fresh sage leaves, add thin slices fontina cheese, add roasted red peppers and sprinkle with pepper. Roll and secure with toothpicks. Coat lightly with flour and lightly brown in olive oil.
Remove from pan and add wine to drippings and bring to boil. Return breasts to pan and simmer 10 to 12 minutes until no longer pink. Serve with juice and perhaps risotto
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