herb & gruyere chicken roulade.

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A super simple dish that is sure to please your guests this holiday season… or any season!  A mixture of thyme, sage and rosemary really gives this dish a holiday feel.  Serve with roasted potatoes and a green vegetable and you got yourself a delicious meal.. I would even throw some cranberry sauce in there!


  • 3 large chicken breasts
  • 2 Tablespoons fresh thyme, chopped
  • 2 Tablespoons fresh rosemary, chopped
  • 2 Tablespoons fresh sage, chopped
  • 1/2 cup gruyere cheese, grated
  • olive oil
  • salt & pepper


  1. Slice chicken breasts in half, longways, to make one larger, thinner breast.
  2. Use a meat tenderizer to flatten until about 1/2 inch thick.
  3. Salt & pepper one side of each breast, then sprinkle your herbs on top.
  4. Top herbs evenly with grated gruyere.
  5. Carefully roll up each breast and use toothpicks or tie together with twine to keep it together while cooking.
  6. In a large skillet, add about 2 Tablespoons of olive oil and heat to medium-high heat.
  7. Season chicken with salt & pepper and brown each side in the skillet, about 3 minutes until all sides are browned.
  8. Lower your heat, add about 1/3 cup water or white wine and cover until cooked through – about 6 minutes.
  9. Remove the chicken from your pan and let rest for 10-15 minutes before cutting.
  10. Carefully remove twine or toothpicks and slice into pieces about 1 inch thick.
  11. Serve on a pretty dish and enjoy!




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