Greek Chicken Roulades

Greek Chicken Roulades
Greek Chicken Roulades

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 12

    pitted kalamata olives, divided

  • 3

    tbl. fresh bread crumbs

  • 3

    tbl. minced oil=packed sun-dried tomatoes

  • 1

    tbl lemon zest, minced

  • 2

    cloves garlic

  • 1

    tsp. dried oregano

  • 2

    boneless, skinless chicken breast halves

  • 2

    tsp olive oil

  • 1/4

    c. diced onion

  • 1/4

    c. dry white wine

  • 1 1/2

    c low sodium chicken broth

  • 1

    tbl. fresh lemon juice

  • 1

    tsp. cornstarch

Directions

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced. Using a meat mallet, pound chicken between plastic wrap to a thickness if 1/4 inch. Spread olive-tomato filling on chicken. Roll chicken and secure with toothpicks. Saute roulades in oil in a large skillet over medium-high heat until browned, about 4 mins. Remove roulades to a plate. Add onion to skillet; saute 2 mins. Add wine; cook until liquid is reduced by half, 1 or two mins. Add broth. Bring mixture to a boil; add diced olives and roulades. Cover skillet; reduce heat. Simmer roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 min. Slice roulades; serve with sauce.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: