Tuscany Stuffed Chicken Breasts Recipe

Ingredients

• 2 skinless boneless chicken breast halves
• 1 teaspoon freshly ground black pepper
• 2 ounces fontina cheese crumbled
• 2 roasted red sweet pepper halves
• 6 fresh sage leaves crushed
• 2 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1/2 cup dry white wine or chicken broth

Instructions

1. Rinse chicken then pat dry with paper towels.
2. Place each breast half boned side up between two pieces of clear plastic wrap.
3. Working from center to the edges pound lightly with flat side of a meat mallet to 1/4“ thickness.
4. Remove plastic wrap then sprinkle chicken with black pepper.
5. Layer cheese, pepper halves and sage in center of each breast.
6. Fold in sides then roll up pinwheel style pressing the edges to seal.
7. Coat chicken with flour then heat oil over medium heat in skillet.
8. Cook chicken 5 minutes turning to brown all sides then remove from skillet.
9. In same skillet bring wine or broth to boiling then reduce heat.
10. Simmer uncovered about 2 minutes or until 1/4 cup liquid remains then return chicken to skillet.
11. Cover and simmer 8 minutes or until chicken is no longer pink in the center.
12. To serve spoon juices over chicken.