Chicken Roulades with Sage is a simple, quick and delicious dinner recipe that will please the whole family and is ready in under 30 minutes.
I spent some time this weekend in the garden cleaning up for winter. The weather was gloriously cool and sunny. Even though the tomato and pepper plants are gone, the herbs are still going strong.
I’m always keeping an eye out for a nugget of inspiration to create a new recipe, whether it’s from a local restaurant, an old family favorite, friends or my garden.
This recipe inspiration came straight from the garden and my beautiful sage plants. I was admiring how well they have done this year, in pots vs. being planted directly in the garden and thinking about when to bring them indoors to overwinter. Which made me think of the holidays, then the holiday recipes, then eating those holiday recipes and well… I was hungry.
I thought it would be a brilliant idea to incorporate some garden sage into dinner, using the chicken I had in the fridge . Then I thought I needed to add some melty cheese. And some bacon.
This recipe is quite simple, a bit of pounding on the chicken breasts, and then layering your ingredients, wrapping it all up into a pretty little package, tied up with a bow {butchers twine} and a quick sear in a hot pan. Served along side a salad you have the perfect healthy quick weeknight dinner.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Chicken Roulades with Sage
Servings: 4
Ingredients
- 6 skinless boneless chicken tenders, pounded thin
- 8 fresh sage leaves torn into pieces
- 4 ounces Gruyere cheese grated
- 6 slices of bacon
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Lightly pound the chicken with meat mallet. Lay aside on plate and sprinkle with Salt and Pepper.
- Place a sprinkle of sage leaves, and grated cheese on each portion of chicken.
- Roll up, wrap in bacon and secure with butcher's twine or a toothpick {twine is easier}
- Heat a heavy skillet over medium high heat and add oil.
- Add the chicken roulades and cook, turning several times, until browned all over. About 3 minutes per side.
- Be careful of the oil splattering.
- Cover and cook over low heat for an additional 8-10 minutes or until chickens internal temperature is 165°
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Ummmm yum! I love chicken but it gets pretty boring after awhile. These roulades look perfect and are totally fall.
Thanks Brandy!
Oh how pretty. What a delicious meal!
Thanks Andi!
These looks super awesome. A very unique and elegant way to have chicken!
This chicken looks easy and great for a busy weeknight. My mom used to make something similar when I was a kid, but I haven’t thought of it in years. Looks great!
Thanks Erin!
I love how quick these are to throw together. Can’t wait to try!
Enjoy them Kimberly.
Amy, this sounds fabulous! I love how you use your garden to create delicious, inspiring dishes. Keep it up!
Thanks Shella, my garden gives me a ton of inspiration.
Absolutely love your recipe ideas. Your are so creative ! Thanks for your refreshing ideas.