Ingredients
2 large boneless, skinless chicken breast halves (each about 9 ounces), each sliced horizontally in half to make thin cutlets
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 pound Le Gruyère, thinly sliced
16 fresh sage leaves
2 teaspoons extra-virgin olive oil
1 shallot, thinly sliced
1/2 cup dry white wine
Description
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.
Wholefoods
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