Stuffed Chicken

I have a good friend at work who is an awesome cook. I've talked about her before on the blog, but now she too has a food blog! She makes up most of her own recipes and is really a big time foodie, so if you're interested you can check out her blog here. When I saw this recipe pop up on Gina's blog I immediately knew I'd be making it soon. "Soon" then turned into a couple days later because I just couldn't get it out of my mind. After making this I am so glad I didn't bury it into the deep, dark, depths of my "to make" file because this chicken was awesome. It was tender and juicy and really full of flavor. The sauce over top was excellent and made a great gravy for the mashed potatoes. John was a huge fan, he told me several times how good this meal was. And I have to agree, it was a big winner. It was also the first time my stuffed chicken didn't unroll, I think the combo of many many toothpicks plus refrigerating the rolled chicken helped. Give this a shot, it's good!

Source: Adapted from A Hungry Teacher

Ingredients:
5 tbsp. olive oil, divided
1 small zucchini, shredded and squeezed dry
1/2 red bell pepper, diced small
1/4 onion, diced
2 chicken breasts, pounded evenly and flat
3 slices provolone cheese
1/2 cup flour
Salt
Pepper
2 cups chicken broth
2 tbsp. Wondra flour

Directions:
1- In an oven safe large saute pan or dutch oven heat 3 tbsp. oil.
2- Add in the zucchini, bell pepper, and onion. Saute until soft, about 8-10 minutes. Season with salt and pepper. Remove the vegetable mixture to a bowl and set aside.
3- Top each chicken breast with a slice and a half of cheese. Top with 2-3 tbsp. vegetable filling. You will have some left for later.
4- Starting with the wide end, roll the chicken up and secure it with toothpicks.
5- Place in the fridge for 30 minutes.
6- Preheat the oven to 375.
7- After 30 minutes, dip the chicken in the flour seasoned with salt and pepper.
8- Heat the remaining tablespoons of oil in the same pan. Sear the chicken on all sides.
9- Add the broth and return the remaining veggies to the pan.
10- Place the pan, covered, in the oven for 20 minutes.
11- Once chicken is cooked, remove the chicken to a dish and cover. Stir the Wondra flour in and whisk until the sauce thickens.
12- Cover the chicken with sauce and serve hot.