How to Cook Stuffed Chicken Breasts

Fancy up your chicken breasts by stuffing them with yummy sweet red pepper, sage, and cheese all topped with a wine-based sauce. Read on for a great Tuscany recipe for chicken breasts.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 skinless, boneless chicken breast halves
• black pepper
• 2 to 3 oz fontina cheese
• 1/2 cup canned roasted red sweet peppers cut into strips
• 12 fresh sage leaves
• 1/4 cup all purpose flour
• 1 tablespoon olive oil
• 2 cups dry white wine

1. 1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center of the chicken breasts, pound lightly with black pepper.
2. Layer cheese, sweet pepper strips, and sage in the center of the chicken breast. Fold in sides, roll into a spiral, and press the edges to seal. Roll in flour.
3. In a medium non-stick skillet heat the oil over medium heat. Cook chicken about five minutes, turning so you brown all sides. Remove chicken from skillet and drain off any excess fat.
4. In the same skillet bring wine to boiling, reduce heat. Simmer, uncovered, about 5 minutes or until 1 cup liquid remains. Return chicken breasts to skillet. Cover and simmer for 6-8 minutes.
5. Transfer chicken breast to a plate, pour remaining liquid over chicken breasts and garnish with fresh sage leaves and serve!