Cheesy Stuffed Chicken Breasts
Full of cheese, roasted red sweet peppers and sage, these rolled chicken breasts are a terrific choice when you want dinner for two to be extra special. Tip: If you like, serve four by doubling the recipe and using a 10-inch skillet.
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 teaspoon dried sage, crushed, or 6 fresh sage leaves
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth
- Place each breast half 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).
Dietary Exchanges: 1/2 starch,1 vegetable, 4 lean meat, 1 fat.
Nutritional Information Per Serving (1/2 of recipe): calories: 364, total fat: 18g, saturated fat: 7g, cholesterol: 85mg, sodium: 132mg, carbohydrate: 10g, fiber: 1g, protein: 31g.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.