Greek Chicken Roulades with a White Wine Reduction & Creamy Orzo

By á-13856

Ingredients

• CREAMY ORZO with FETA SUN-DRIED TOMATOES:
• 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 halces (6 oz each), trimmed of fat
• 2 tsp extra virgin olive oil
• 1/4 c dicd onion
• 1/4 c dry white wine
• 1 1/2 c low sodium chicken broth
• 1 T fresh lemon juice
• 1 tsp cornstarch
• START BOILING THE PASTA BEFORE MAKING THE ROULADES, THEN FINISH THE ORZO DISH WHILE THE CHICKEN SIMMERS.
• 1 1/2 C low sodium chicken broth
• 1/2 c dry orzo pasta (4oz)
• 2 T minced oil-packed sun-dried tomatoes
• 2 T crumbled feta cheese (1oz)
• 1/8 tsp EACH kosher salt and black pepper

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 1/4-inch thickness. 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 and sauté 2 minutes. Add wine; cook until liquid reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; and diced olives and roulades.

COVER skillet, reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades, serve with sauce.

CREAMY ORZO WITH FETA SUN-DRIED TOMATOES:
BRING broth to a boil in a small saucepan; stir in orzo.
Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat.

STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with chicken roulades.