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Sage and Rosemary Rolled Chicken

Serves 4 Generously

2 Full Boneless Skinless Chicken Breast
1 C C Grated Gruyere Cheese (any mild swiss cheese will do)
12 Medium Sage Leaves
2 Teaspoons Rosemary Leaves
1-2 Cloves Crushed Garlic
2.5 Tablespoons Olive Oil
Fresh Ground Black Pepper

3/4 C Marsala Wine

28 oz Whole Peeled or Crushed Tomatoes (drain off most of the liquid)
2 Whole Roasted Sweet Peppers
1 Teaspoon Crushed Cayenne Pepper
1 Tablespoon Fine Chopped Basil

                               Kitchen Tongs

Separate your chicken breast halves and pound out to 1/2" thick between two pieces of wax paper or parchment paper.  Trim any irregular bits from the edges and lay out smooth side down to help the meat hold together when you roll.  Sprinkle with salt, pepper and Gruyere.  Lay three sage leaves, width wise, over the cheese and sprinkle with a generous pinch of rosemary leaves.  Roll up tightly and pin closed with 2 or 3 toothpicks.  In a medium-large sauce pan, heat olive oil and one or two crushed garlic cloves over medium heat until the garlic oils begin to become fragrant in the oil. 
While this heats, prep your tomato sauce by blending tomatoes, peppers, cayenne, and Basil until just combined, about 15 seconds.
Remove garlics from the hot pan and add chicken pieces to brown, 2-3 minutes on a side.  Remove the chicken, reduce heat to medium low, and deglaze your pan with white wine, scraping all the brown bits from the pan surface.  Simmer 3 minutes then add your tomato sauce and simmer a further 8 minutes to bring flavors together.  Turn heat up to medium and add chicken to sauce to cook 6-8 minutes on a side.  Remove chicken to a cutting board and season sauce to taste with salt and pepper. 
Remove toothpics from chicken and slice into 3/4" slices.  Serve over Pasta, Rice, Bread, or on its own.