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
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- BHG.com 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 BaconIf the Cheesy Stuffed ChickenBreasts recipe was useful and interesting, you can share it with your friends or leave a comment.