Cheesy Stuffed Chicken Breasts Recipe

2

Ingredients

2 skinless boneless chicken breasts
Ground black pepper
2 ounces Swiss cheese, sliced, or fontina cheese, crumbled or sliced
1/2 cup roasted red peppers, drained
1/2 teaspoon dried sage, crushed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine, or chicken broth

Preparation

Step 1

1. Pound chicken to ¼" thickness, season with pepper.

2. Layer cheese, peppers, and sage in the center of each breast. Fold in sides and roll up, pressing edges to seal. Roll in flour. Cook in hot oil over medium heat about 5 mins, turning to brown all sides. Remove from skillet.

3. Bring wine to boiling; reduce heat and simmer, 2 mins or until reduced to 1/4 cup.

4. Return chicken to skillet. Cover; simmer 7-8 mins or until chicken is cooked through. Spoon juices over chicken to serve.

Notes: Used fresh sage and fontina. Seasoned flour with garlic powder, s&p, paprika, northwoods fire seasoning. Finished the chicken in the oven with the wine on top and sprinkled with a bit of parmesan.