Fontina Cheese And Red Sweet Pepper Stuffed Chicken Breasts

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breast halves (approximately 4 ounces each)
• fresh ground black pepper, to taste
• 2 ounces fontina cheese, crumbed or sliced
• 1 roasted red peppers, in halves or 1/2 cup roasted red pepper, halves from a jar,drained
• 6 fresh sage leaves
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 cup dry wine or 1/2 cup chicken broth

Recipe

• 1 first you will need to rinse your chicken well, and then pat it dry.
• 2 take each breast half, and place it, boned side up.
• 3 between two pieces of clear plastic wrap.
• 4 working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
• 5 remove the plastic wrap after you are done pounding.
• 6 sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
• 7 fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
• 8 in an 8 inch skillet, heat the olive oil over medium heat.
• 9 cook the chicken about 5 minutes, turning to brown on all sides.
• 10 remove from skillet.
• 11 in the same skillet, bring wine or broth to a boil; reduce heat.
• 12 simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
• 13 return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
• 14 to serve, spoon juices over the chicken.
• 15 you can also slice the chicken into rounds for a beautiful presentation.