Chicken Tuscany
By Ellen & Michael Albertson, The Cooking Couple



2 large red peppers
2 boneless, skinless chicken breasts halves
1 teaspoon olive oil
Salt and freshly ground black pepper, to taste
1/2 cup fresh spinach, chopped
5 ounces mozzarella cheese, grated


1. Preheat broiler. Cut tops off the red peppers and remove seeds and
membrane. Roast peppers by placing under the broiler briefly and turning
several times until skin is slightly singed. Remove peppers from the
oven and let cool.

2. Lay the chicken flat between two sheets of wax paper. Using the side
of a mallet or cleaver, pound chicken until it’s about 1/4-inch thick.
Moisten each breast with 1/2 teaspoon olive oil and sprinkle with salt
and pepper. Cover each breast with 1/4 cup chopped spinach and 1/2 cup
mozzarella cheese. Tightly roll up chicken breasts and place in roasted
peppers. (Chicken can be prepared up to this point several hours in
advance and kept in the refrigerator until you are ready to start
dinner.)

3. Cook at 350 F for 45-50 minutes. Take out peppers. Place 2 additional
tablespoons cheese on top of each pepper. Place under the broiler and
cook until cheese is melted, about 5 minutes.