Ingredients

The following ingredients have 4 Servings
  • 6 skinless (boneless chicken tenders, pounded thin)
  • 8 fresh sage leaves (torn into pieces)
  • 4 ounces Gruyere cheese (grated)
  • 6 slices of bacon
  • 2 tablespoons olive oil
  • salt and pepper

Instruction

  • Lightly pound the chicken with meat mallet. Lay aside on plate and sprinkle with Salt and Pepper.
  • Place a sprinkle of sage leaves, and grated cheese on each portion of chicken.
  • Roll up, wrap in bacon and secure with butcher's twine or a toothpick {twine is easier}
  • Heat a heavy skillet over medium high heat and add oil.
  • Add the chicken roulades and cook, turning several times, until browned all over. About 3 minutes per side.
  • Be careful of the oil splattering.
  • Cover and cook over low heat for an additional 8-10 minutes or until chickens internal temperature is 165°