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Tuscan Style Stuffed Chicken Breasts

chef.jackson's picture
Ingredients
  Skinless boneless chicken breast halves 1 Pound (4 Medium Sized Ones)
  Fontina cheese 4 Ounce, crumbled or sliced
  Roasted red sweet peppers 1 Cup (16 tbs) (Bottled)
  Fresh sage leaves/1 teaspoon dried sage, crushed 12
  All purpose flour 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Dry white wine/Chicken broth 1 Cup (16 tbs)
Directions

Place each chicken piece between two pieces of plastic wrap.
Pound lightly with the flat side of a meat mallet until about 1 inch thick.
Remove plastic wrap.
Sprinkle chicken with black pepper.
For each roll, place one-fourth of the cheese, roasted peppers, and sage on a chicken piece.
Fold in sides; roll up chicken.
Roll in flour to coat.
In a large skillet cook chicken rolls in hot oil over medium heat about 5 minutes or until brown on all sides.
Remove from skillet.
Add wine or broth to skillet.
Bring to boiling; reduce heat.
Simmer, uncovered, about 2 minutes or until liquid is reduced to about 1/2 cup.
Return chicken to skillet.
Cover and simmer for 7 to 8 minutes or until chicken is no longer pink.
To serve, trim ends of chicken rolls.
Cut rolls into 3/4-inch slices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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