Tuscany Stuffed Chicken Breasts

Tuscany Stuffed Chicken Breasts Enlarge Image
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3 users rated this recipe an average rating of 4.0
Makes:
2 servings
Start to Finish:
30 mins
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Tuscany Stuffed Chicken Breasts

Ingredients
2
skinless, boneless chicken breast halves (about 4 ounces each)
2
ounces fontina cheese, crumbled or sliced
2
roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper halves from a jar, drained
6
fresh sage leaves or 1/2 teaspoon dried sage, crushed
2
tablespoons all-purpose flour
1
tablespoon olive oil
1/2
cup dry white wine or chicken broth

Directions

  1. 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.
  2. 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.
  3. 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
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