Greek Chicken Roulades with White Wine Reduction

By carinem25

Ingredients

• 12 kalamata olives, pitted & divided
• 3 tablespoons fresh breadcrumbs
• 3 tablespoons sun-dried tomatoes packed in oil, minced
• 1 tablespoon lemon zest, minced
• 2 garlic cloves
• 1 teaspoon dried oregano
• 2 boneless skinless chicken breast halves
• 2 teaspoons extra virgin olive oil
• 1/4 cup diced onion
• 1/4 cup dry white wine
• 1 1/2 cups chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

Preparation

Step 1

1
Dice 6 olives, set aside.
2
Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & oregano in a food processor until minced.
3
Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4".
4
Spread olive-tomato filling on chicken.
5
Roll chicken & secure with toothpicks.
6
Saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side.
7
Remove roulades to a plate.
8
Add onion to skillet, saute 2 minutes.
9
Add wine, cook until liquid is reduced by half, 1 to 2 minutes.
10
Add broth and bring mixture to a boil, add diced olives and roulades.
11
Cover skillet and reduce heat.
12
Simmer for 10 minutes then remove roulades to a plate.
13
Whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute.
14
Slice roulades and serve with sauce.