Gruyere Stuffed Chicken Breasts



  • 2 Fresh Split Chicken Breast Halves (about 4 oz ea)
  • Ground Black Pepper
  • 2 oz Gruyere Cheese
  • 1/2 Cup Roasted Red Sweet Peppers, Drained
  • 6 Fresh Sage Leaves
  • 2 Tablespoons All Purpose Flour
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Cup Dry White Wine
  1. Place chicken between two pieces of plastic wrap, with the boned side facing up. Pound Chicken Breasts into thin pieces using mallet (work from center – making way towards the edge). Pound until chicken is roughly 1/4″ thick.
  2. Remove plastic wrap. Season with black pepper. Take the sliced Gruyere cheese and lay on top of the chicken. Then add a layer of peppers, topped off with sage leaves. Make sure to place in center of the breasts, leaving space at the edges for rolling.
  3. Folding in the edges, begin to roll into a spiral. Press in edges to seal.
  4. Add flour to shallow dish, and dip the rolled chicken into the flour. Turn to completely coat the chicken.
  5. Heat oil in a skillet over medium heat. Place the rolled chicken into the hot oil and let cook for 5 minutes or so, or until brown. Make sure you turn to cook evenly. Remove chicken from skillet.
  6. Add wine to the same pan. Bring to a boil, reduce heat to let simmer.
  7. Let simmer for about 2 minutes or until the liquid has reduced to 1/4 cup. Bring the chicken rolls back to the pan. With the cover on, let chicken simmer for about 7 to 8 minutes, or until the chicken is fully cooked all the way through and no longer pink.
  8. Serve by adding spoonful of cooking liquid on top.

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