Tuesday, May 14, 2013

Tuscany Stuffed Chicken Breast

You'll Need:
  • 2 skinless, boneless chicken breast halves (about 4 ounces each)
  • 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
  • 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
  • 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)

  1. Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
  2. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
  3. Remove plastic wrap.
  4. Sprinkle chicken with black pepper.
  5. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
  6. Fold in edges; roll up into a spiral, pressing the edges to seal.
  7. Roll in flour.
  8. In an 8-inch skillet heat the oil over medium heat.
  9. Cook chicken in hot oil about 5 minutes, turning to brown all sides.
  10. Remove from skillet.
  11. In the same skillet bring wine or broth to boiling; reduce heat.
  12. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
  13. Return chicken to skillet.
  14. Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
  15. Plate the chicken and spoon the sauce over it.
Makes 2 servings

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