Greek Chicken Roulades with White Wine Reduction

By á-3145

389 cal/serving

Serve with Creamy Orzo with Feta & Sun-Dried Tomatoes

Ingredients

• 12 pitted kalamata olives, divided
• 3 T fresh bread crumbs
• 3 T minced oil-packed sun-dried tomatoes
• 1 T minced lemon zest
• 2 cloves garlic
• 1 tsp dried oregano
• 2 boneless, skinless chicken breast halves (6 oz each)
• 2 tsp EVOO
• 1/4 C diced onion
• 1/4 C dry white wine
• 1 1/2 C low-sodium chicken broth
• 1 T fresh lemon juice
• 1 tsp cornstarch

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 1/4 inch. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes. Remove roulades to a plate.

Add onion to skillet; saute 2 minutes. Add wine; cook until liquid is redced 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; remove roulades to a plate. Whisk togther lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades; serve with sauce.