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