Tuscany Stuffed Chicken Breasts

Italian country food at its best--a tasty filling of roasted red pepper, fontina cheese, and sage. From BHG.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tablespoons all-purpose flour
• 2 (4 ounce)  boneless skinless chicken breast halves
• 2  roasted red peppers, halves drained or 1⁄2 cup  roasted red pepper, halves from a jars, drained
• 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
• 6  fresh sage leaves or 1⁄2 teaspoon dried sage, crushed
• 2  ounces Fontina cheese, crumbled or sliced
• 1  tablespoon olive oil

Directions

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 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.