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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Greek Chicken Roulades Recipe

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This recipe for Greek Chicken Roulades is from A Taste from Todd and Lori, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 pitted kalamata olives
3 TBS bread crumbs
3 TBS minced sun-dried tomatoes
lemon zest from one lemon
2 cloves garlic
1 tsp dried oregano
2 boneless, skinless chicken breasts halves
2 TBS olive oil
1/4 cup diced onions
1/2 dry white wine (really, any white wine will do)
1 1/4 cups chicken broth (slightly less than one can)
1 TBS fresh lemon juice
1 tsp cornstarch
Directions:
Directions:
1. Dice 6 olives, set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.
2. Pound chicken between plastic wrap until thin (around 1/4 inch). (I just use my fist.) Spread olive tomato filling on chicken. Roll up chicken length-wise: secure with toothpicks.
3. Saute chicken in oil in large skillet (with a cover) of medium high heat until browned (~4 min). Remove chicken from pan. Add onion and sauté 2 minutes. Add wine, cook until reduced by half, maybe 2 minutes. Add broth, bring to a boil. Add diced olives and chicken.
4. Cover skillet, reduce heat simmer about 10 minutes until chicken is done. Remove chicken. Whisk together lemon juice and cornstarch, stir into skillet. Simmer 1 minute. Serve chicken with rice topped with sauce.

 

 

 

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