Tuscan Style Stuffed Chicken Breasts
|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)|
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.