Chicken Pomodoro

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb fontina cheese, shredded
• 1/2 cup semi-dry tomato, chopped
• 1 garlic clove, minced
• 1/2 cup fresh italian parsley, chopped
• 2 tablespoons balsamic vinegar
• 1 cup olive oil
• 1/2 cup flour
• salt, to taste
• pepper, to taste
• 1/4 cup chicken broth
• 1/4 dry wine
• 4 boneless chicken breasts

Recipe

• 1 combine the fontina, tomatoes, parsley,garlic and the basalmic vinegar in a small bowl.
• 2 pound the chicken breasts to about 1/3 inch thick.
• 3 put cheese mixture in the middle and roll up securing with a toothpick.
• 4 heat the oil on medium heat.
• 5 season the flour with salt and pepper [ i also like to add some italian seasoned bread crumbs for texture].
• 6 dredge chicken rolls in flour mixture. cook chicken for about 15 minute browning evenly.
• 7 remove chicken and keep warm.
• 8 when all of the chicken is done add the wine and then the broth to deglaze the pan for the sauce.
• 9 cook until it has a nice syrup like consistency.
• 10 pour over the chicken and serve.