Tuscany Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Italian country food at its best-a tasty filling of roasted red pepper, fontina cheese, and sage. From BHG. Ingredients:
2 tablespoons all-purpose flour |
2 (4 ounce) boneless skinless chicken breast halves |
2 roasted red peppers, halves drained or 1/2 cup roasted red pepper, halves from a jars, drained |
1/2 cup dry white wine or 1/2 cup chicken broth |
6 fresh sage leaves or 1/2 teaspoon dried sage, crushed |
2 ounces fontina cheese, crumbled or sliced |
1 tablespoon olive oil |
Directions:
1. Place each chicken piece, 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 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.
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.
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 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.
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