Tuscany Stuffed Chicken Breasts - cooking recipe

Ingredients

2 tablespoons all-purpose flour
2 (4 ounce) boneless skinless chicken breast halves
2 roasted red peppers, halves drained or 1/2 cup roasted red pepper, halves from a jars, drained
1/2 cup dry white wine or 1/2 cup chicken broth
6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
2 ounces Fontina cheese, crumbled or sliced
1 tablespoon olive oil

Preparation

Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.