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Tuscany Stuffed Chicken Breasts

Makes: 2 servings
Start to Finish 30 mins
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.

Nutrition Facts (Tuscany Stuffed Chicken Breasts)
  • 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

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