Greek Chicken Roulades with a White Wine Reduction & Creamy Orzo

Photo by Kristi C.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 12

    pitted kalamata olives, divided

  • 3

    T fresh bread crumbs

  • 3

    T minced oil packed sun-dried tomatoes

  • 1

    T minced lemon zest

  • 2

    cloves garlic

  • 1

    tsp dried oregano

  • 2

    boneless, skinless chicken breast halces (6 oz each), trimmed of fat

  • 2

    tsp extra virgin olive oil

  • 1/4

    c dicd onion

  • 1/4

    c dry white wine

  • 1 1/2

    c low sodium chicken broth

  • 1

    T fresh lemon juice

  • 1

    tsp cornstarch

  • CREAMY ORZO with FETA SUN-DRIED TOMATOES:

  • START BOILING THE PASTA BEFORE MAKING THE ROULADES, THEN FINISH THE ORZO DISH WHILE THE CHICKEN SIMMERS.

  • 1 1/2

    C low sodium chicken broth

  • 1/2

    c dry orzo pasta (4oz)

  • 2

    T minced oil-packed sun-dried tomatoes

  • 2

    T crumbled feta cheese (1oz)

  • 1/8

    tsp EACH kosher salt and black pepper

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 1/4-inch thickness. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks. SAUTE roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove roulades to a plate. Add onion to skillet and sauté 2 minutes. Add wine; cook until liquid reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; and diced olives and roulades. COVER skillet, reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades, serve with sauce. CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with chicken roulades.

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: