Stuffed Chicken Breasts

Ingredients:
4  skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Black pepper
2  to 3 ounces fontina cheese, crumbled or sliced
1/2  cup canned roasted red sweet peppers cut into strips
12  fresh sage leaves
1/4  cup all-purpose flour
1  tablespoon olive oil
2  cups dry white wine
Fresh sage leaves (optional)
 
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 the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the 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 all sides. Remove chicken from skillet. Drain off any excess fat.

3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degree F using an instant-read meat thermometer.

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 mixture measures 1/2 cup. Serve over stuffed chicken breasts. If desired, garnish with fresh sage leaves. Makes 4 servings.

Side Dishes:
Tomato Mozzarella Cheese Fans
Make 3 equally spaced vertical cuts in 4 medium tomatoes (do not cut all the way through). Place tomatoes in an ovenproof dish. Brush insides of slashes with 1/4 cup bottled balsamic vinaigrette. Insert slices of fresh mozzarella cheese (8 ounces) into each cut. Broil 6 inches from the heat for 4 to 6 minutes or until the cheese is melted.

Grilled Corn on the Cob
Wrap ears of corn (as many as desired) individually in heavy aluminum foil, with 3 pads of butter and salt and pepper, to taste. Set over medium heat on hot grill. Grill for 15 minutes, turning once half way through grilling time.