Stuffed Tuscan Chicken
4 chicken breasts
1 cup fresh sage leaves
4 ounces chopped roasted red peppers
8 Fontina cheese slices
Cracked black pepper
1/2 cup flour
3 tablespoons olive oil
1 cup white wine
Pound the chicken breasts flat. Layer the sage leaves on top of the chicken
breasts. Top with the cheese and red peppers. Sprinkle with salt and pepper.
Roll up the chicken breasts tightly and secure with a toothpick. Mix together
the flour with additional salt and pepper and roll the chicken rolls in the
flour. Heat the olive oil in a large skillet over medium heat. Quickly brown the
rolls in the olive oil. Add the wine and bring to a boil. Reduce the heat and
simmer for 15 minutes.