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Tuscany Cheese and Pepper Stuffed Chicke




Source of Recipe


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2 skinless, boneless chicken breast halves (about 4 ounces 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
6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth



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. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up jelly-roll style, pressing the edges to seal. Roll in flour.


In an 8-inch skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove from skillet.


In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or till 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or till chicken is no longer pink in the center. To serve, spoon juices over chicken.