Shelly's Recipe

TUSCANY STUFFED CHICKEN BREASTS

Category: Chicken

4 skinless boneless chicken breasts
2 oz fontina cheese (in four slices)
1/2 cup roasted red peppers cut into strips
12 fresh sage leaves
1/4 cup flour
1 tbsp olive oil
2 cups dry white wine

Place each chicken breast between two pieces of plastic wrap and pound to 1/4 inch thickness. Remove plastic wrap add a slice of cheese, red pepper, sage. Fold in sides and roll up. Tie with string to hold in place. Roll in flour, and cook in olive oil over medium heat until brown on all sides (about 5 minutes). Remove from pan. Add wine and bring to a boil, let reduce slightly. Add chicken back to pan, cover and poach until chicken is cooked through (about 8-10 more minutes). Remove chicken again, and turn heat up. Reduce sauce until about 1/2 cup remains. Serve chicken with a little sauce drizzled over top (don't forget to remove the string!). Serves 4