Tuscany Stuffed Chicken Breasts

• 2 tablespoons all-purpose flour
• 2 (4 ounce) boneless skinless chicken breast halves
• 2 roasted red peppers, halves drained or 1/2 cup roasted red pepper, halves from a jars, drained
• 1/2 cup dry white wine or 1/2 cup chicken broth
• 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
• 2 ounces Fontina cheese, crumbled or sliced
• 1 tablespoon olive oil

1. 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.
2. 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.
3. 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.

flour, chicken breast halves, red peppers, white wine, sage, cheese, olive oil

Taken from www.food.com/recipe/tuscany-stuffed-chicken-breasts-173548 (may not work)