Greek Chicken Roulades W/White Wine Reduction
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
2 roulades
- Serves:
- 2
ingredients
- 12 kalamata olives, pitted & divided
- 3 tablespoons fresh breadcrumbs
- 3 tablespoons sun-dried tomatoes packed in oil, minced
- 1 tablespoon lemon zest, minced
- 2 garlic cloves
- 1 teaspoon dried oregano
- 2 boneless skinless chicken breast halves
- 2 teaspoons extra virgin olive oil
- 1⁄4 cup diced onion
- 1⁄4 cup dry white wine
- 1 1⁄2 cups chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
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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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
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.