Fontina Cheese And Red Sweet Pepper Stuffed Chicken Breasts

1. 1

   First you will need to rinse your chicken well, and then pat it dry.

2. 2

   Take each breast half, and place it, boned side up.

3. 3

   between two pieces of clear plastic wrap.

4. 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. 5

   Remove the plastic wrap after you are done pounding.

6. 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. 7

   Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.

8. 8

   In an 8 inch skillet, heat the olive oil over medium heat.

9. 9

   Cook the chicken about 5 minutes, turning to brown on all sides.

10. 10

    Remove from skillet.

11. 11

    In the same skillet, bring wine OR broth to a boil; reduce heat.

12. 12

    Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.

13. 13

    Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.

14. 14

    To Serve, spoon juices over the chicken.

15. 15

    You can also slice the chicken into rounds for a beautiful presentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.