Chicken Breasts Roma

Recipe Ingredients

4		Chicken breasts - boneless
1		Onion - diced (medium)
3/4 lb	340g / 11oz	Italian sausage; bulk
1		Green bell pepper - diced
		Hot
1		Red bell pepper - diced
4 oz	113g	Mozzarella cheese
1/4 lb	113g / 4oz	Mushrooms - sliced
		Cut in sticks
2		Tomatoes - diced
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Red wine or chicken broth
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Basil
1/2 teaspoon	2.5ml	Dried oregano leaves
		Freshly ground black pepper
3 tablespoons	45ml	Olive oil

Recipe 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, sauteesausage 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.

Source:
Pompeian Olive Oil (Bon Appetit)

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