Greek Chicken Roulades

389 Cal, 10 g total fat, 102 mg chol, 770 mg sodium, 19g carb, 45 g protein, 3 mg iron, 64 mg calcium

Greek Chicken Roulades
Greek Chicken Roulades

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 24

    pitted kalamata olives

  • 6

    tablespoons bread crumbs

  • 6

    tablespoons chopped sun dried tomatoes, packed in oil

  • 2

    tablespoons lemon zest

  • 4

    garlic cloves

  • 2

    teaspoons Greek seasoning

  • 4

    boneless, skinless chicken breasts, pounded to 1/4-1/2 inch thick

  • 4

    teaspoons olive oil

  • 1/2

    cup diced onion

  • 1/2

    cup dry white wine

  • 3

    cups chicken broth

  • 2

    tablespoons lemon juice

  • 2

    teaspoons corn starch

  • toothpicks

Directions

Dice 12 of the olives and set aside. In a food processor combine remaining 12 olives, bread crumbs, tomatoes, lemon zest, garlic and Greek seasoning. Spread filling equally onto the four chicken breasts. Starting at one end of the chicken roll it up and secure with toothpicks. *You can complete up to this point and place chicken in fridge until dinner time* In a large skillet heat 2 teaspoons olive oil. Place 2 of the roulades into the oil and brown on each side (as best as you can with the toothpicks in!) About 4 minutes. Remove chicken to plate. Add remaining 2 teaspoon of oil to pan and brown remaining roulades. Set aside with other chicken add onion to skillet and saute until soft, about 2 minutes. Add in wine and simmer until reduced by half, 2-3 minutes. Add in chicken broth, bring to a boil. Add in olives and roulades. Reduce to a simmer, cover and let cook for 10 minutes. Move chicken to a plate. In small bowl whisk lemon juice and corn starch. Stir into sauce in skillet, let simmer for 1 minute. Slice the roulades, serve with sauce and orzo. Creamy Orzo 4 1/2 cups chicken broth 1 1/2 cups orzo 6 tablespoons chopped sun dried tomatoes, packed in oil 6 ounces crumbled feta cheese kosher salt ground pepper In medium sauce pan bring chicken broth to a boil. Add in orzo, return to a boil and cook until most of the liquid is absorbed, about 10 minutes. Remove pan from heat. Stir in feta and tomatoes. Season with salt and pepper.

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