Tuscany Stuffed Chicken Breasts

Posted On September 15, 2008

Filed under Dinner

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Source: Better Homes and Gardens

Makes 4 servings
Prep: 30 minutes     Cook: 17 minutes

    4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)

    Black pepper 2 to 3 ounces fontina cheese, crumbled or sliced
    1/2 cup canned roasted red sweet peppers cut into strips
    12 fresh sage leaves
    1/4 cup all-purpose flour
    1 tablespoon olive oil
    2 cups dry white wine Fresh sage leaves (optional)

1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.

2. In a medium nonstick skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove chicken from skillet. Drain off any excess fat.

3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degree F using an instant-read meat thermometer.

4. Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered, until


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