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Greek Chicken Roulades W/White Wine Reduction

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“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 Creamy Orzo W/Feta & Sun-Dried Tomatoes. From Cuisine at Home magazine.”
READY IN:
30mins
SERVES:
2
YIELD:
2 roulades
UNITS:
US

Ingredients Nutrition

Directions

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

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