Ingredients
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2
-
-
2
-
1
-
6
-
3
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts, This is a wonderful recipe that came ouf of an old Better homes and gardens magazine I say 2-4 servings because I can usually only eat 1/2 of one, however I do not eat large portions For those who do, this will probably only serve 2 , I’ve made this twice now Once as written, and once with the modifications suggested by DH My 5-star rating is based on DH’s small, but significant modifications First, we minced the sage leaves to make for more even distribution on the chicken breasts We also added 2 cloves of garlic to Step #8, sauteeing the garlic in the olive oil; then adding the chicken breasts Finally, although a big fan of wine, and having tried the recipe both ways, I found that I enjoyed the taste more when used the chicken broth DH did too This is a great recipe and I have added it to our permanent collection Thanks so much for posting
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Steps
|
1
Done
|
First You Will Need to Rinse Your Chicken Well, and Then Pat It Dry. |
|
2
Done
|
Take Each Breast Half, and Place It, Boned Side Up. |
|
3
Done
|
Between Two Pieces of Clear Plastic Wrap. |
|
4
Done
|
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
Done
|
Remove the Plastic Wrap After You Are Done Pounding. |
|
6
Done
|
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
Done
|
Fold in the Edges; Roll Up Jelly-Roll Style, Pressing the Edges to Seal, and Then Roll in Flour. |
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8
Done
|
in an 8 Inch Skillet, Heat the Olive Oil Over Medium Heat. |
|
9
Done
|
Cook the Chicken About 5 Minutes, Turning to Brown on All Sides. |
|
10
Done
|
Remove from Skillet. |
|
11
Done
|
in the Same Skillet, Bring Wine or Broth to a Boil; Reduce Heat. |
|
12
Done
|
Simmer Uncovered For Approximately 2 Minutes or Until 1/4 Cup of Liquid Remains. |
|
13
Done
|
Return Chicken to the Skillet, and Cover and Simmer For 10-12 Minutes Until Chicken Is No Longer Pink in the Center. |
|
14
Done
|
to Serve, Spoon Juices Over the Chicken. |
|
15
Done
|
You Can Also Slice the Chicken Into Rounds For a Beautiful Presentation. |
