Tuscany Stuffed Chicken Breasts

Name: Tuscany Stuffed Chicken Breasts
Total time: 30 min
Ingredients: 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; ½ cup dry white wine or chicken broth

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Total: 30 minutes

Author : Better Homes & Gardens

Ingredients

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2 skinless, boneless chicken breast halves (about 4 ounces each)2 ounces fontina cheese, crumbled or sliced2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper halves from a jar, drained6 fresh sage leaves or 1/2 teaspoon dried sage, crushed2 tablespoons all-purpose flour1 tablespoon olive oil½ cup dry white wine or chicken broth

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Instructions

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Step 1

Place each chicken piece 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 black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.

Step 2

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

Step 3

In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 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 tender and no longer pink. To serve, spoon juices over chicken. Makes 2 servings.