4 chicken breasts skinned
4 slices lean smoked ham
4 slices Gruyere
4 tablespoons chopped chives
2 tablespoons Olio Carli extra virgin olive oil
1 clove garlic, crushed
1/4 cup white wine
salt and pepper to taste
2/3 cup English Double Devon Cream
Preheat oven to 350 degrees Fahrenhiet.
Slice 3/4 of the way
horizontally through chicken breasts, cutting through the
rounded edge; open out, cover with plastic wrap and beat with a
rolling pin to flatten.
Cover each filet with a slice of ham, then a
slice of Gruyere.
Set aside one tablespoon chives; sprinkle rest
Roll up chicken; secure with a wooden toothpick
In an ovenproof pan, heat oil; cook chicken rolls
gently, turning occasionally, until sealed.
Pour off excess oil.
Add garlic, wine and seasoning to pan, cover and cook in the
oven for 25-30 minutes, until tender.
Place roulades on a dish,
remove toothpick or string and keep warm.
Put pan and
remaining contents on high heat and boil rapidly to reduce
slightly; add Devon Cream and remaining chives and heat
Cut each chicken roulade into half inch slices and
arrange them overlapping on four warmed dinner plates.
over the sauce and serve immediately, with a selection of baby