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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

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Directions

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  • Place each chicken piece, boned side up, between two pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet peppers, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Place flour in a shallow dish; dip chicken breast roll-ups in flour, turning to coat.

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  • In an 8-inch skillet heat oil over medium heat. Cook chicken in hot oil about 5 minutes or until brown, turning to brown evenly. Remove chicken from skillet.

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  • In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until liquid is reduced to 1/4 cup. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink. To serve, spoon cooking liquid over chicken.

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To roast sweet pepper halves, preheat oven to 425°F. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard.

Nutrition Facts

364 calories; total fat 19g; saturated fat 7g; cholesterol 92mg; sodium 284mg; carbohydrates 8g; fiber 1g; protein 30g; vitamin a 227RE; vitamin a 1069IU; vitamin c 1mg; calcium 141mg; iron 2mg.

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