Greek Chicken Roulades

By kimvess

Ingredients

• 12 pitted kalamata olives, divided
• 3 Tbsp. fresh bread crumbs
• 3 Tbsp. minced oil-packed sun-dried tomatoes
• 1 Tbsp. minced lemon zest
• 2 cloves garlic
• 1 tsp. dried oregano
• 2 boneless, skinless chicken breasts (6 oz. each), trimmed
• 2 tsp. olive oil
• 1 ⁄4 cup diced onion
• 1 ⁄4 cup dry white wine
• 1 1⁄2 cups low-sodium chicken broth
• 1 Tbsp. fresh lemon juice
• 1 tsp. cornstarch

Details

Servings 2
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken between plastic wrap to a thickness of ¼ inch. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks.

Sauté roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes; transfer to a plate. Add onion to the skillet; sauté 2 minutes. Add wine; cook until liquid is reduced by half, 1–2 minutes. Add broth. Bring mixture to a boil; add diced olives and roulades.

Cover skillet; reduce heat. Simmer roulades 10 minutes; transfer to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Remove toothpicks from roulades, then slice and serve with sauce.

Nutrition Information
Per serving: 389 cal; 10g total fat (2g sat); 102mg chol; 770mg sodium; 19g carb; 2g fiber; 45g protein