Gruyere and Chicken Roulade

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
  • Cover each filet with a slice of ham, then a slice of Gruyere.
  • Set aside one tablespoon chives; sprinkle rest over cheese.
  • Roll up chicken; secure with a wooden toothpick or string.
  • In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed.
  • Pour off excess oil.
  • Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
  • Place roulades on a dish, remove toothpick or string and keep warm.
  • Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
  • Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
  • Pour over the sauce and serve immediately, with a selection of baby vegetables.
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