believe this recipe for an Italian Country dish was entered into a 1995 contest by a lady
from Florida. It won a prize!.
Prep Time: 1 hour Serving Size: 2
- Black pepper
- 1 tablespoon vegetable oil
- 2 boneless chicken breast halves
- 2 ounces fontina cheese
- 1/2 cup roasted red peppers in a jar
- 6 sage leaves
- 2 tablespoons all purpose flour
- 1 tablespoon olive oil
- 1/2 cup dry white wine
After rinsing chicken and patting dry, pound lightly with
a mallet between two pieces of plastic wrap until 1/4 inch thick. Remove from plastic wrap
and sprinkle with black pepper. Layer cheese, roasted red pepper and sage in the center of
each breast. Fold in sides and roll up jelly roll style, pressing the edges to seal.
Roll in flour. Heat the oil to medium in a skillet. Cook about 5 minutes, turning to brown
all sides. Remove to plate. Bring wine or chicken broth to boiling in the same skillet;
reduce heat. Simmer, uncovered about 2 minutes or until 1/4 cup liquid remains. Return
chicken to the skillet. Cover and simmer for 7 to 8 minutes. Serve with roasted potatoes
and green beans. Use pan juices as a sauce.