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.
- 2 boneless skinless chicken breast halves (approximately 4 ounces each)
- fresh ground black pepper, to taste
- 2 ounces Fontina cheese, crumbed or sliced
- 1 roasted red peppers, in halves or 1⁄2 cup roasted red pepper, halves from a jar,drained
- 6 fresh sage leaves
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
- First you will need to rinse your chicken well, and then pat it dry.
- Take each breast half, and place it, boned side up.
- between two pieces of clear plastic wrap.
- 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.
- Remove the plastic wrap after you are done pounding.
- 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.
- Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
- In an 8 inch skillet, heat the olive oil over medium heat.
- Cook the chicken about 5 minutes, turning to brown on all sides.
- Remove from skillet.
- In the same skillet, bring wine OR broth to a boil; reduce heat.
- Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
- Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
- To Serve, spoon juices over the chicken.
- You can also slice the chicken into rounds for a beautiful presentation.
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.
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.
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!