Chicken Roulades with Sage and Gruyere
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Chicken Roulades with Sage and Gruyere
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This makes a total of 4 servings of Chicken Roulade with Sage and Gruyere. Each serving comes out to be 315 Calories, 14g Fats, 2g Net Carbs, and 42g Protein.
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Ingredients
- 2 chicken breast
- 1 Tbsp. butter
- 1 onion diced, medium
- 1 Tbsp. white wine vinegar
- 3 oz. gruyere cheese finely grated
- 2 Tbsp. sage finely chopped, fresh, 1 tsp
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line an 11X13 inch baking pan with parchment paper.
- Butterfly each chicken breast. Place your knife along the side of the breast and use a sawing motion to carefully slice through the side, like opening a bagel. Be careful not to slice completely through the other side. Open the breast and lay flat.
- Sandwich each chicken breast between two pieces of plastic wrap. Using a meat tenderizing mallet, pound each breast until it is flat and about ¼ inch thick. Sprinkle each side lightly with salt and pepper.
- Heat a medium skillet over medium heat. Add butter.
- When butter stops foaming, add onions to the skillet. Cook onions over medium low heat until they caramelize, stirring frequently.
- Add the white wine vinegar and stir, scraping up the browned bits. When the vinegar becomes syrupy, remove your pan from the heat. Add 2 TBSP of the sage and stir to combine. Season to taste with salt and pepper.
- Lay out three pieces of twine and place the flattened chicken breast on top.
- Keeping the filling away from the edges, spread ½ of the onion sage mixture on each chicken breast. Sprinkle 2 oz. of grated cheese over each breast, reserving 1 oz. for later.
- Roll each breast and secure tightly with twine or toothpicks.
- Place in your baking pan and make sure they do not touch. Sprinkle reserved cheese and sage over the roulades.
- Bake in preheated oven for about 35 minutes or until chicken is cooked through. If the top is not sufficiently brown, place chicken under the broiler for a few minutes at the end of cooking. Watch carefully as the cheese will brown quickly.
- Remove from oven and allow to cool about 5 minutes before slicing. Remove twine or toothpicks from the roulades. Carefully slice in a crosswise fashion and serve.
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