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Tuscany Stuffed Chicken Breasts

Source of Recipe


Unknown






List of Ingredients



• 2 skinned, boned chicken breast halves (4 oz. each)
  
• 2 ounces Fontina cheese, crumbled or sliced
  
• 2 roasted red sweet pepper halves (or 1/2 cup roasted red sweet pepper halves from a jar, drained)
  
• 1/2 tsp dried, crushed sage
  
• 2 Tbsp all-purpose flour
  
• 1 Tbsp olive oil
  
• 1/2 cup dry white wine (or chicken broth)
  
• Pepper to taste
  






Instructions



1. Rinse chicken; pat dry. Place each breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with pepper.
   
   
2. Layer cheese, pepper halves, and sage in the center of each breast. Fold in sides; roll up jelly-roll style, pressing the edges to seal. Roll in flour.
   
   
3. In an 8-inch skillet, heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove from skillet.
   
   
4. In the same skillet, bring wine to boiling; reduce heat. Simmer, uncovered, 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes, or until chicken is no longer pink in the center. To serve, spoon juices over chicken.
   
   Makes 2 servings.