Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

5.00 (4)
⏱ 37 mins 🍽 2-4 serving(s) 🏷 Chicken

This elegant chicken dish features boneless breasts pounded thin, then stuffed with crumbled Fontina cheese, roasted red pepper halves, and fresh sage leaves. The rolls are pan-fried until golden before being simmered in a reduced white wine or broth sauce. The result is a moist, flavourful main course with a rich pan sauce, perfect for a special dinner. It can be served whole or sliced for an attractive presentation.

Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts

Ingredients

  • 2 boneless skinless chicken breast halves (approximately 4 ounces each)
  • fresh ground black pepper, to taste
  • 2 ounces Fontina cheese, crumbed or sliced
  • 1 roasted red peppers, in halves or 1/2 cup roasted red pepper, halves from a jar,drained
  • 6 fresh sage leaves
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine or 1/2 cup chicken broth

Method

  1. Rinse the chicken breasts and pat them completely dry with paper towels.
  2. Position one chicken breast half with the boned side facing upwards.
  3. Place it between two sheets of clear plastic wrap.
  4. Using the flat side of a meat mallet, gently pound the chicken from the centre outwards until it is 1/4-inch thick.
  5. Discard the plastic wrap once the chicken is flattened.
  6. Season the chicken with fresh ground black pepper, then arrange the Fontina cheese, roasted pepper halves, and sage leaves in the middle of each piece.
  7. Fold the edges over the filling, roll up tightly like a jelly roll, and coat the outside lightly with flour.
  8. Warm the olive oil in an 8 inch skillet.
  9. Brown the chicken rolls on all sides, cooking for about 5 minutes in total.
  10. Transfer the chicken from the skillet to a plate.
  11. Pour the wine or chicken broth into the same skillet and bring it to a boil, then lower the heat.
  12. Let the liquid simmer uncovered for approximately 2 minutes or until it reduces to 1/4 cup.
  13. Place the chicken back into the skillet, cover it, and let it simmer for 10-12 minutes until the meat is cooked through with no pink remaining.
  14. Serve the chicken with the pan juices spooned over the top.
  15. For an elegant look, you may slice each chicken roll into rounds before serving.

Nutrition (per serving)

Sodium367400 mg

Recipe details

CategoryChicken
Authorlove4culinary