Greek Chicken Roulades

By ctozzi

Ingredients

• 12 potted 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 t dried oregano
• 2 boneless, skinless chicken breast halves
• 2 T EVOO
• 1/4 c diced onion
• 1/4 c dry white wine
• 1 1/2 c chicken broth
• 1 T fresh lemon juice
• 1 t cornstarch

Details

Servings 2
Cooking time 30mins

Preparation

Step 1

1. Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

2. Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4 in. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks.

3. Saute roulades in oil in a large nonstick skillet over me-high heat until browned, 4 min. Remove roulades to a plate. Add onion to skillet; saute 2 min. Add wine; cook until liquid is reduced by half, 1-2 min. Add broth. Bring mix to a boil; add diced olives and roulades.

4. Cover skillet; reduce heat. Simmer roulades 10 min; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 min. Slice roulades; serve with sauce.