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.

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. 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.
  • 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.

  • 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.

  • 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.

  • Transfer chicken breast to a plate, pour remaining liquid over chicken breasts and garnish with fresh sage leaves and serve!

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