SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Tuscany Stuffed Chicken Breasts
- 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
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.
- Servings Per Recipe 2,
- cal. (kcal) 364,
- Fat, total (g) 19,
- chol. (mg) 92,
- sat. fat (g) 7,
- carb. (g) 8,
- fiber (g) 1,
- pro. (g) 30,
- vit. A (RE) 227,
- vit. C (mg) 67,
- sodium (mg) 284,
- calcium (mg) 141,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.