Cheesy Stuffed Chicken Breasts
Source: Better Homes and Gardens
Prep: 15 minutes
Cook: 14 minutes
2 skinless, boneless chicken breast halves (about 4 ounces each)
Ground black pepper
2 ounces Swiss cheese, sliced, or fontina cheese, crumbled or sliced
1/2 of a 7 ounce jar (1/2 cup) roasted red sweet peppers, drained
1/2 tsp. dried sage, crushed, or 6 fresh sage leaves
2 Tbsp. all-purpose flour
1 Tbsp. olive oil
1/2 cup dry white wine or chicken broth
Place each breast half, boned side up, between 2 pieces of plastic wrap.
Working from center to edges, pound lightly with flat side of a meat
mallot to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with
black pepper. Layer cheese, roasted peppers, and sage in the center of
each breast. Fold in sides and roll up, pressing the edges to seal. Roll
in flour. In an 8-inch skillet, cook chicken in hot oil over
medium heat 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; simmer for 7 to 8 minutes or
until chicken is cooked through. To serve, spoon juices over chicken.
Makes 2 servings.
Ingredient Note: Fontina cheese is a semisoft or
firm-textured cheese, depending on its age. It's a bit like Swiss cheese
but has smaller holes and a delicate flavor (older cheese may have a
fuller flavor).
Nutrition facts per serving: calories: 364; total fat:
18g; saturated fat: 7g; cholesterol: 85mg; sodium: 132mg; carbohydrate:
10g; fiber: 1g; protein: 31g
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