Recipe

Tuscany Stuffed Chicken Breast Recipe

	Cyates798 / All my dishes 1 year, 2 months ago These elegant little pinwheels are easy and delicious. They go great with a little bit of mustard and crusty bread. Prep:10m Cook:20m Servings:16	Cyates798
	elegant easy colorful

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Ingredients

4 medium skinless, boneless chicken breast (pounded to 1/4-inch thick)

4 oz. Fontina cheese, crumbled or sliced

1 cup bottled roasted red sweet peppers

12 fresh sage leaves or 1 tsp dried sage, crushed

1/4 cup all-purpose flour

2 tablespoons olive oil

1 cup dry white wine or chicken broth

Directions

Sprinkle chicken with black pepper.

For each roll, place 1/4 of the cheese, roasted peppers and sage on a piece of chicken.

Fold sides up, 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 rolls from skillet.

Add wine or broth to skillet. Bring to a boil, reduce heat.

Simmer , uncovered about 2 minutes or until liquid is reduced to 1/2 cup.

Return chicken rolls 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 1/4-inch slices.

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Comments

mamalou 1 year, 2 months ago said:
Looks yummy!

22566 1 year, 2 months ago said:
Super Recipe,The Fresh Sage Leaves,great flavor,and a long with the red peppers, when cut great eye appeal.

Thank-you

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