|Not my chicken - stole from another website but it looked very similar|
4 skinless boneless chicken breast halves
2 to 3 oz fontina cheese, crumbled or sliced
1/2 c canned roasted red sweet peppers
12 fresh sage leaves (I used ground sage)
1/4 c all purpose flour
1 tbsp olive oil
2 c dry white wine
- Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with flat side of meat mallet to 1/4 inch thickness. Remove from plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips and sage in center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.
- In a medium nonstick skillet, heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown on all sides. Remove chicken from skillet. Drain off any fat.
- In same skillet, bring wine to boiling; reduce heat. Simmer, uncovered until 1 cup of liquid remains (about 5 minutes). Return chicken to skillet. Cover and simmer 7-8 minutes until done.
- Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered until 1/2 liquid remains. Serve over chicken.
196 mg sodium, 8 g carb, 38 g protein