Abbas Tuscan Stuffed Chicken Breast Recipes

TUSCANY STUFFED CHICKEN BREASTS

Steps:

• Place each chicken piece, boned side up, between 2 pieces of clear 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 with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
• In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
• In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.

ABBA'S TUSCAN STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 175 degrees celcius.
• Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
• Salt and pepper breast on both sides to taste.
• Heat olive oil in a frying pan and add onion, pepper, sun-dried tomatoes, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
• Now add spinach and basil leaves until spinach softens.
• Remove combination from frying pan and place in a bowl, add the rest of the garlic, salt and pepper to taste; mix completely.
• Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
• What doesn't fit in the breast sprinkle on top. Pour the wine on & around the rolls.
• Bake in the oven for 20-25 minutes.