Greek Chicken Roulades W/White Wine Reduction |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
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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