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Rolled Stuffed Chicken Breast

SaraSara Stokking

This is another Rachel Ray recipe that I found in one of her books. It’s another really good date night recipe and it’s fairly quick and simple.


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servings:
Makes 3-4 chicken breasts
Time:
prep time:
5 Minutes
cook time:
15 Minutes
total time:
20 Minutes

Save this recipe 2
Rolled Stuffed Chicken Breast photo Save this recipe 2
servings:
Makes 3-4 chicken breasts
Time:
prep time:
5 Minutes
cook time:
15 Minutes
total time:
20 Minutes

Ingredients

  • 3-4 Chicken Breasts, boneless and skinless
  • Sage
  • Black Pepper
  • Swiss Cheese, sliced
  • Roasted Red Bell Peppers, sliced
  • Optional
  • 1 Bottle White Wine
  • or Chicken Broth
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directions

  • 1

    Get either thin sliced chicken breasts or pound out thick breasts between Saran Wrap until 1/4 inch thick.

  • 2

    Lay the chicken breasts flat and sprinkle on the sage and black pepper. Add a layer of cheese and a layer of the sliced red bell peppers.

  • 3

    Carefully roll the chicken and tie with cooking twine or secure with toothpicks.

  • 4

    Roll in flour and cook in frying pan with olive oil and either the white wine or chicken broth.

  • 5

    Serve with pasta and your choice of red sauce.


Recipe Notes

Edit note

Be very careful if you use toothpicks to secure the rolled breast instead of twine. The toothpicks can get stuck when cooked and then not want to come out.


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