- 12 skinless, boneless chicken tenders, pounded thin
- 8 fresh sage leaves
- 4 ounces Gruyere cheese, grated
- 3 1/2 ounces pancetta, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons of vegetable oil
- salt and pepper
Lightly pound the chicken with meat mallet. Lay aside on plate and sprinkle with Salt and Pepper.
Place two sage leaves, and grated cheese on each portion of chicken.
Roll up, wrap in the pancetta slices and secure with toothpics.
Pour both oils in a heavy skillet and heat over medium heat, until oil bubbles when you add chicken. Add the roulades and cook, turning several times, until browned all over. Becareful of the oil splattering.
Cover and cook over low heat for about 20 minutes, adding a tablespoon of hot water if needed.
- 12 skinless, boneless chicken tenders, pounded thin
- 8 fresh sage leaves
- 4 ounces Gruyere cheese, grated
- 3½ ounces pancetta, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons of vegetable oil
- salt and pepper
- Lightly pound the chicken with meat mallet. Lay aside on plate and sprinkle with Salt and Pepper.
- Place two sage leaves, and grated cheese on each portion of chicken.
- Roll up, wrap in the pancetta slices and secure with toothpics.
- Pour both oils in a heavy skillet and heat over medium heat, until oil bubbles when you add chicken. Add the roulades and cook, turning several times, until browned all over. Becareful of the oil splattering.
- Cover and cook over low heat for about 20 minutes, adding a tablespoon of hot water if needed.
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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Absolutely love your recipe ideas. Your are so creative ! Thanks for your refreshing ideas.