Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

Recipe by love4culinary
READY IN: 37mins




  • 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.