Chicken Breasts With Smoked Mozzarella

• 4 tablespoons shredded smoked mozzarella
• 1/2 cup cooked rice
• Salt and freshly ground black pepper
• 8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
• 4 tablespoons flour
• 2 tablespoons olive oil
• 3 tablespoons minced shallots
• 1 large clove garlic, minced
• 1/2 cup dry white wine
• 1/2 cup finely chopped or pureed fresh or canned tomatoes
• 1 tablespoon chopped fresh parsley

1. Mix mozzarella and rice together.
2. Season lightly with salt and pepper.
3. Spread a thin layer of this mixture on each chicken breast, roll around the filling and secure with toothpicks or tie with butcher's cord.
4. Dust each roll lightly with flour.
5. Heat olive oil in a large skillet.
6. Add the chicken and saute over medium high heat until golden brown on all sides.
7. Remove chicken from the pan, add shallots and garlic and saute briefly.
8. Stir in wine and tomatoes.
9. Return chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
10. Remove chicken from the pan and transfer to a serving dish.
11. Cover to keep warm.
12. Heat sauce, stir well and season with salt and pepper.
13. Spoon sauce over chicken, dust with parsley and serve.

mozzarella, rice, salt, chicken breasts, flour, olive oil, shallots, clove garlic, white wine, tomatoes, parsley

Taken from cooking.nytimes.com/recipes/2202 (may not work)