Best Abbas Tuscan Stuffed Chicken Breast Recipes

Tuscany Stuffed Chicken Breasts image

Provided by Punky Julster

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 374.9, Fat 18.6, SaturatedFat 7, Cholesterol 105.5, Sodium 362, Carbohydrate 7.7, Fiber 0.2, Sugar 1, Protein 32.2

Abba's Tuscan Stuffed Chicken Breast image

Provided by Abba Gimel

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts
8 ounces spinach, chopped
8 sun-dried tomatoes, sliced
6 large fresh basil leaves, fresh and large sliced
8 ounces mixed mushrooms, sliced (NOT CANNED!)
1 red pepper, chopped
1 onion, chopped
4 -6 garlic cloves, chopped
3 tablespoons olive oil
salt and pepper (to taste)
1 tablespoon olive oil, for greasing pan
1/4-1/2 cup dry white wine

Steps:

Preheat oven to 175 degrees celcius.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste.
Heat olive oil in a frying pan and add onion, pepper, sun-dried tomatoes, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
Now add spinach and basil leaves until spinach softens.
Remove combination from frying pan and place in a bowl, add the rest of the garlic, salt and pepper to taste; mix completely.
Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
What doesn't fit in the breast sprinkle on top. Pour the wine on & around the rolls.
Bake in the oven for 20-25 minutes.

Nutrition Facts : Calories 368.7, Fat 22.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 179.1, Carbohydrate 6.8, Fiber 1.9, Sugar 2.9, Protein 32.2