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    You are in: Home / Recipes / Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts Recipe
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    Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

    Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts. Photo by Kim127

    1/1 Photo of Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    love4culinary's Note:

    This is a wonderful recipe that came ouf of an old Better homes and gardens magazine. I say 2-4 servings because I can usually only eat 1/2 of one, however I do not eat large portions. For those who do, this will probably only serve 2.

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    Units: US | Metric


    1. 1
      First you will need to rinse your chicken well, and then pat it dry.
    2. 2
      Take each breast half, and place it, boned side up.
    3. 3
      between two pieces of clear plastic wrap.
    4. 4
      Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
    5. 5
      Remove the plastic wrap after you are done pounding.
    6. 6
      Sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
    7. 7
      Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
    8. 8
      In an 8 inch skillet, heat the olive oil over medium heat.
    9. 9
      Cook the chicken about 5 minutes, turning to brown on all sides.
    10. 10
      Remove from skillet.
    11. 11
      In the same skillet, bring wine OR broth to a boil; reduce heat.
    12. 12
      Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
    13. 13
      Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
    14. 14
      To Serve, spoon juices over the chicken.
    15. 15
      You can also slice the chicken into rounds for a beautiful presentation.

    Ratings & Reviews:

    • on September 04, 2003


      This recipe went down really well. The only thing I did was add a clove of garlic to the wine. I do think the sage is an important part of the recipe. I actually sliced the rolls and served them warm at a smorgasbord lunch and they recieved good comments from all.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2007


      I've made this twice now. Once as written, and once with the modifications suggested by DH. My 5-star rating is based on DH's small, but significant modifications. First, we minced the sage leaves to make for more even distribution on the chicken breasts. We also added 2 cloves of garlic to Step #8, sauteeing the garlic in the olive oil; then adding the chicken breasts. Finally, although a big fan of wine, and having tried the recipe both ways, I found that I enjoyed the taste more when I used the chicken broth. DH did too. This is a great recipe and I have added it to our permanent collection. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2006


      Loved this and what a pretty presentation, sliced and served with rice. Looks like it takes longer to make than it actually does. Thanks Love!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

    Serving Size: 1 (111 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 393.8
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 7.0 g
    Cholesterol 108.4 mg
    Sodium 367.3 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 0.3 g
    Sugars 1.0 g
    Protein 33.5 g

    The following items or measurements are not included:

    roasted red peppers

    fresh sage leaves

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