Greek Chicken Roulades

By DebCooks

Stuffed chicken breasts with kalamata olives and a white wine reduction.

Ingredients

• 12 pitted kalamata olives, divided
• 3 T each minced oil-packed sun-dried tomatoes and fresh bread crumbs
• 1 T minced lemon zest
• 2 garlic cloves
• 1 tsp dried oregano
• 2 boneless, skinless chicken breasts trimmed
• 2 tsp olive oil
• 1/4 cup diced onions
• 1/4 c dry white wine
• 1 1/2 c chicken broth
• 1 T fresh lemon juice
• 1 tsp cornstarch

Preparation

Step 1

Dice 6 olives. Pulse remaining 6 olives, tomatoes, bread crumbs, lemon zest, garlic and oregano in a food processor until smooth. Pound chicken breasts between plastic wrap using smooth side of mallet to 1/4 inch thick. Spread filling on chicken and roll up. Start and short end and roll. Secure roulades with toothpicks. Saute roulades in oil in a large nonstick skillet over medium-high heat until browned turning to brown evenly. Transfer roulades to a plate. Add onions to the skillet and saute 2 minutes. Add the wine and cook until liquid is reduced by half. Add broth and bring to a boil. Add the diced olives and roulades. Cover skillet and reduce heat to medium low and simmer about 10 minutes. Transfer to a plate. Whisk together the lemon juice and cornstarch and stir into sauce, simmer 1 minutes. Slice roulades and serve with sauce.