Tuscany Stuffed Chicken
Ingredients
* 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
* Black pepper
* 2 to 3 ounces fontina cheese, crumbled or sliced
* 1/2 cup canned roasted red sweet peppers cut into strips
* 12 fresh sage leaves
* 1/4 cup all-purpose flour
* 1 tablespoon olive oil
* 2 cups dry white wine
* Fresh sage leaves (optional)
Directions
1. Place each chicken breast half, boned side up, between 2 pieces of 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 lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.
2. In a medium nonstick skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove chicken from skillet. Drain off any excess fat.
3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degrees F using an instant-read meat thermometer.
4. Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered, until mixture measures 1/2 cup. Serve over stuffed chicken breasts. If desired, garnish with fresh sage leaves. Makes 4 servings.
