Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

Total Time
Prep 20 mins
Cook 17 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

Latchy September 04, 2003

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.

Dr. Jenny November 03, 2007

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!

Kim127 December 30, 2006

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