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Cheesy Stuffed Chicken Breasts recipe

Full of cheese, roasted peppers, and sage,these rolled chicken breasts are a tasty choice when making dinnerfor two. If you like, serve four by doubling the recipe and usinga 10-inch skillet.

Recipe: Cheesy Stuffed ChickenBreasts

2 skinless, boneless chicken breast halves(about 4 ounces each)
Ground black pepper
2 ounces Swiss cheese, sliced, or fontina cheese, crumbled orsliced
1/2 of a 7 ounce jar (1/2 cup) roasted red sweet peppers, drained
1/2 teaspoon dried sage, crushed, or 6 fresh sage leaves
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth

  • Place each breast half, boned side up,between 2 pieces of plastic wrap. Working from center to edges,pound lightly with flat side of a meat mallot to 1/4-inch thickness.Remove plastic wrap. Sprinkle chicken with black pepper. Layercheese, roasted peppers, and sage in the center of each breast.Fold in sides and roll up, pressing the edges to seal. Roll inflour.
  • In an 8-inch skillet, cook chicken inhot oil over medium heat about 5 minutes, turning to brown allsides. Remove from skillet. In the same skillet, bring wine orbroth to boiling; reduce heat. Simmer, uncovered, about 2 minutesor until 1/4 cup liquid remains. Return chicken to skillet. Cover;simmer for 7 to 8 minutes or until chicken is cooked through.To serve, spoon juices over chicken.

    Makes 2 servings.

    Ingredient Note: Fontina cheese is a semisoftor firm-textured cheese, depending on its age. It’s a bit likeSwiss cheese but has smaller holes and a delicate flavor (oldercheese may have a fuller flavor).

    Dietary Exchanges: 1/2 starch,1 vegetable,4 lean meat, 1 fat.

    Nutritional facts per serving: calories:364, total fat: 18g, saturated fat: 7g, cholesterol: 85mg, sodium:132mg, carbohydrate: 10g, fiber: 1g, protein: 31g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Chicken Breast Stuffed with Goat Cheese, Wrapped in Bacon

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  • Comments

    1 Comment


    I have made this 3 times. I don t stuff the chicken, though. I make the stuffing in the sauce pan, fixing the chicken according to the recipe. When the chicken is done I pour the sauce over the chicken and top that with cheese. Easy and delicious! This sounds delicious so I m going to make it tomorrow night. I already have fat free cream cheese in my fridge so I was curious as to why you are against using it?

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