Our recipe swap theme this time was healthy dishes. This dish, more of a low carb meal than “healthy”, in my opinion, was delicious. I think other people would argue it being healthy too because of the Gruyere. Still, it was really good, and very easy to make!
I couldn’t find the recipe on Leanne’s blog but she got this recipe on the Whole Foods website. I used chicken tenders instead of breasts, which saved a LOT of time because I didn’t have to cut them or pound them down. I served it with sauteed escarole.
This low carb meal definitely didn’t disappoint…and we love adding new chicken dishes to our repertoire. Make this SOON!
Chicken with Gruyere & Sage
slightly adapted from Whole Foods
8 chicken tenders
salt and pepper
1/4 pound Gruyere cheese, sliced thin
16 fresh sage leaves
2 teaspoons extra virgin olive oil
1/2 yellow onion, chopped
1/2 cup dry white wine
Season tenders with salt and pepper on both sides. Lay tender flat and add a piece of cheese and two sage leaves to one end. Roll up and secure with a toothpick. Repeat with all tenders.
Heat a large skillet over medium heat and add oil. Add chicken and cook for about 15 minutes, turning once, until chicken is fully cooked. Remove from skillet, discard toothpicks and keep warm.
Add onion to pan and cook while scraping bits off bottom. Add wine and cook until evaporated, about 2-3 minutes. Spoon sauce over chicken and serve.