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
- 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.
- 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.
- Folding in the edges, begin to roll into a spiral. Press in edges to seal.
- Add flour to shallow dish, and dip the rolled chicken into the flour. Turn to completely coat the chicken.
- 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.
- Add wine to the same pan. Bring to a boil, reduce heat to let simmer.
- 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.
- Serve by adding spoonful of cooking liquid on top.