Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

"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."
photo by Kim127 photo by Kim127
photo by Kim127
Ready In:




  • 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.

Questions & Replies

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  1. Latchy
    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.
  2. Dr. Jenny
    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.
  3. Kim127
    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!


Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
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