Greek Chicken Roulades
By wing118677
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
Details
Servings 2
Preparation
Step 1
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.
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