Tuscany Stuffed Chicken Breast

Posted On March 19, 2019

Tender and juicy chicken stuffed with mozzarella cheese, sun-dried tomatoes, and spinach that gets baked in a creamy garlic sauce.

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Submitted by Linda at Eckert Seamans Thank you Linda!

You’ll Need

2 skinless, boneless chicken breast halves (about 4 ounces each)
2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
halves from a jar, drained
6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)

Directions

Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
Remove plastic wrap.
Sprinkle chicken with black pepper.
Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
Fold in edges; roll up into a spiral, pressing the edges to seal.
Roll in flour.
In an 8-inch skillet heat the oil over medium heat.
Cook chicken in hot oil 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 and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
Plate the chicken and spoon the sauce over it.

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