| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts; boneless |
| 1 |
md |
Onion; diced |
| 3/4 |
lb |
Italian sausage; bulk |
| 1 |
|
Green bell pepper; diced |
|
|
Hot |
| 1 |
|
Red bell pepper; diced |
| 4 |
oz |
Mozzarella cheese |
| 1/4 |
lb |
Mushrooms; sliced |
|
|
Cut in sticks |
| 2 |
l |
Tomatoes; diced |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Red wine or chicken broth |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Dried oregano leaves |
|
|
Freshly ground black pepper |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Place chicken between sheets of plastic wrap. With flat mallet, pound
until 8 inches in diameter. Press together to patch any holes. In
large skillet, sauté.sausage until done. Skim fat. Leave drippings in
pan. Spread 1/4 of the sausage on each chicken breast. Top each with
1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides.
In a bowl, mix flour, salt and oregano. Roll chicken breasts in
mixture. In pan drippings, brown chicken on all sides over medium
heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken
back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes,
wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes.
Serve immediately.
Per serving: 821 Calories (kcal); 46g Total Fat; (49% calories from
fat); 72g Protein; 32g Carbohydrate; 211mg Cholesterol; 604mg Sodium
Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 4 1/2 Vegetable;
0 Fruit; 3 Fat; 0 Other Carbohydrates
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