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.