Tuscany Stuffed Chicken Breasts
From chefmeow 15 years ago
- 20 minutes to make
- Serves 2
This is a very tasty and very easy chicken recipe that can easily be doubled or tripled depending on your need. The fontina cheese in this recipe really turns ordinary chicken into an elegant dish. Enjoy
Ingredients
- 2 skinless boneless chicken breast halves shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 2 ounces Fontina cheese crumbled shopping list
- 2 roasted red sweet pepper halves shopping list
- 6 fresh sage leaves crushed shopping list
- 2 tablespoon all-purpose flour shopping list
- 1 tablespoon olive oil shopping list
- 1/2 cup dry white wine or chicken broth shopping list
How to make it
- Rinse chicken then pat dry with paper towels.
- Place each breast half boned side up between two pieces of clear plastic wrap.
- Working from center to the edges pound lightly with flat side of a meat mallet to 1/4" thickness.
- Remove plastic wrap then sprinkle chicken with black pepper.
- Layer cheese, pepper halves and sage in center of each breast.
- Fold in sides then roll up pinwheel style pressing the edges to seal.
- Coat chicken with flour then heat oil over medium heat in skillet.
- Cook chicken 5 minutes turning to brown all sides then remove from skillet.
- In same skillet bring wine or broth to boiling then reduce heat.
- Simmer uncovered about 2 minutes or until 1/4 cup liquid remains then return chicken to skillet.
- Cover and simmer 8 minutes or until chicken is no longer pink in the center.
- To serve spoon juices over chicken.
The Rating
Reviewed by 4 people-
This does sound elegant! Thanks!
pat2me
in Nashua loved it
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Sounds great...got my 5!
rockyruby
in SANDUSKY loved it
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wonderful recipe thanks
momo_55grandma
in Mountianview loved it
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