Tuscany Stuffed Chicken Breasts
skinless, boneless chicken breast halves (about 4 ounces each)
ounces fontina cheese, crumbled or sliced
roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper halves from a jar, drained
tablespoon olive oil
cup dry white wine or chicken broth
- Place each chicken piece, boned side up, between 2 pieces of clear 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 with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
- In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
- In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken. Makes 2 servings.
Nutrition Facts(Tuscany Stuffed Chicken Breasts)
- Per serving:
- 364 kcal cal.,
- 19 g fat
- (7 g sat. fat,
- 92 mg chol.,
- 284 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet