Thursday, January 7, 2016

Tuscany Stuffed Chicken Breast

If you have any recipes that you would like to share please email them to nutrition@willclower.com
Submitted by Linda at Eckert Seamans Thank you Linda!

You'll Need
  • 2 skinless, boneless chicken breast halves (about 4 ounces each)
  • 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
  • 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
    halves from a jar, drained
  • 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)

Directions
  • 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.
  • 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.
  • 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 7 to 8 minutes or until chicken is tender and no longer pink.
  • Plate the chicken and spoon the sauce over it.


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