Rolled Breaded Chicken Breast with Kalamata Olive Walnut Tapenade and Gruyere Cheese

2 Deboned, deskinned chicken breasts flattened to 1/4 inch thick

• 1 Jar Olivier Kalamata Olive Walnut Tapenade
• 1/2 cup grated Gruyere Cheese
• Fresh Cracked Pepper
• 1 egg
• 1/2 cup Italian Seasoned Bread Crumbs
• 3 Tablespoons Olive Oil

For Sauce:

• 1 cup whole cream
• 1/4 cup grated Gruyere cheese
• dash nutmeg
• fresh cracked pepper
• toasted Marcona Almonds glossed with olive oil
• 1 Tablespoon chopped Italian Parsley

Spread an even light layer of Tapenade on 3/4 of chicken breast leaving one end clear. Sprinkle Gruyere cheese on top of tapenade and season with fresh cracked pepper. Starting with the tapenade end, roll chicken breast up tightly. Beat egg in bowl and coat chicken breast then roll in breadcrumbs and coat thoroughly. Let chicken rest at room temp for 20-30 minutes to set crust.  Sauté chicken in oil in an ovenproof skillet over medium-high heat for about 3 minutes a side until golden brown, turning carefully. Place skillet in oven to finish cooking approx 30 minutes at 375º degrees.  While chicken is in oven prepare sauce. Heat cream in saucepan to almost a boil. Add grated cheese and dash of nutmeg to cream and whisk until blended. Reduce sauce over medium high heat stirring frequently to desired thickness making sure there is enough to spread on bottom of 2 plates.

Spread 1/2 sauce on bottom of heated plate and place chicken breast on top. Sprinkle a few Marcona Almonds around sauce and chopped Italian parsley for garnish. Serve.