Rolling thin chicken cutlets around a filling of Le Gruyère works beautifully: the outside of the rolls brown deliciously, while the inside stays moist and juicy and gets superb flavor and creaminess from the cheese.
Special Diets:
Ingredients
Method
One at a time, place chicken cutlets between layers of wax paper and pound gently with a rolling pin until each is about 1/4-inch thin.
Season slices on both sides with salt and pepper.
Cover each with slices of Le Gruyère and sage leaves.
Roll up chicken and seal closed with toothpicks.
Heat oil in a large skillet over medium heat.
Add chicken and cook, turning frequently, until chicken is cooked through and cheese is melted, about 15 minutes. (Don't worry if some of the cheese leaks out.)
Transfer chicken to a plate, remove and discard all toothpicks, cover and keep warm.
Return skillet to medium heat and add shallot.
Cook, scraping up browned bits from the bottom of pan, about 2 minutes.
Add wine and cook until most liquid has evaporated, about 3 minutes.
Pour sauce over chicken and serve.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.