TUSCANY STUFFED CHICKEN BREASTS
Italian country food at its best--a tasty filling of roasted red pepper, fontina cheese, and sage. From BHG.
Provided by Punky Julster
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
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
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