Greek Chicken Roulades W/White Wine Reduction

"Look for chicken breasts that are @ least 6 ozs in weight - they'll be big enough to hold the filling when pounded thin & rolled. Serve with Recipe #460247. From Cuisine at Home magazine."
 
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Ready In:
30mins
Ingredients:
13
Yields:
2 roulades
Serves:
2
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ingredients

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directions

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

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Reviews

  1. This is the exact recipe that is in the Cuisine at Home "Executive Member Edition" magazine. Made it tonight and it was delicious!! Made it with a Creamy Orzo with Feta as a side dish. Very impressive and pretty dish. Next time I will leave out the lemon rind in the recipe. Was a bit over powering.
     
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RECIPE SUBMITTED BY

Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
 
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