Chicken Pomodoro

Directions

1. 1
   Combine the fontina, tomatoes, parsley,garlic and the basalmic vinegar in a small bowl.
2. 2
   Pound the chicken breasts to about 1/3 inch thick.
3. 3
   Put cheese mixture in the middle and roll up securing with a toothpick.
4. 4
   Heat the oil on medium heat.
5. 5
   Season the flour with salt and pepper [ I also like to add some Italian seasoned bread crumbs for texture].
6. 6
   Dredge chicken rolls in flour mixture.
7. 7
   Cook chicken for about 15 minute browning evenly.
8. 8
   Remove chicken and keep warm.
9. 9
   When all of the chicken is done add the white wine and then the broth to deglaze the pan for the sauce.
10. 10
    Cook until it has a nice syrup like consistency.
11. 11
    Pour over the chicken and serve.