Tuscany Stuffed Chicken Breast |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
These elegant little pinwheels are easy and delicious. They go great with a little bit of mustard and crusty bread. Ingredients:
4 medium skinless, boneless chicken breast (pounded to 1/4-inch thick) |
4 oz. fontina cheese, crumbled or sliced |
1 cup bottled roasted red sweet peppers |
12 fresh sage leaves or 1 tsp dried sage, crushed |
1/4 cup all-purpose flour |
2 tablespoons olive oil |
1 cup dry white wine or chicken broth |
Directions:
1. Sprinkle chicken with black pepper.
2. For each roll, place 1/4 of the cheese, roasted peppers and sage on a piece of chicken.
3. Fold sides up, roll up chicken.
4. Roll in flour to coat.
5. In a large skillet, cook chicken rolls in hot oil over medium heat about 5 minutes or until brown on all sides.
6. Remove from rolls from skillet.
7. Add wine or broth to skillet. Bring to a boil, reduce heat.
8. Simmer , uncovered about 2 minutes or until liquid is reduced to 1/2 cup.
9. Return chicken rolls to skillet. Cover and simmer for 7 to 8 minutes or until chicken is no longer pink.
10. To serve, trim ends of chicken rolls. Cut rolls into 1/4-inch slices.
|
|