Tuscany Stuffed Chicken

Not my chicken - stole from another website but it looked very similar

Down 2 more lbs this week - 23 total so very happy about that.  This recipe was a big hit in our house.  I found Fontina cheese to be a bit expensive so I substituted fresh mozzarella and it was still delish!  I'm not a big fan of peppers but it really added some nice flavor.  Also, don't be intimidated by the whole "rolling meat" thing.  Just make sure you gently pound the chicken out pretty thin and it rolls up pretty well.  Enjoy!

4 skinless boneless chicken breast halves
Black pepper
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

1. 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.
2. 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.
3. 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.
4. 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.

359 cal, 19 g total fat (4 g sat fat), 98 mg cholesterol,
196 mg sodium, 8 g carb, 38 g protein