Cheesy Chicken Breasts
2 skinless, boneless chicken
Ground black pepper
2 oz swiss cheese, sliced
1/2 c. roasted sweet red peppers,
1/2 tsp. dried sage, crushed
2 Tblsps. all-purpose flour
1 Tblsp. olive oil
1/2 c. dry white wine or chicken
Rinse chicken and pat dry.
Lightly pound chicken to 1/4 inch thick.
Sprinkle with black pepper.
Layer cheese, roasted peppers and sage in center of each breast.
Fold in sides and roll up, pressing the edges to seal.
Roll in flour In an 8 inch skillet, cook chicken in hot oil over medium heat 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 until sauce reduces to about 1/4 cup.
Return the chicken to the skillet.
Cover; simmer for 7-8 minutes or until chicken is cooked through.
To served spoon juices over chicken.
Pairs Well With
This recipe could easily be doubled to get 4 servings.