2 boneless, skinless chicken breast halves (trimmed of fat)
2 t. 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 t. cornstarch
Instructions
Dice 6 olives, set aside. Process reamining 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 tootpicks.
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 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; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades; serve with sauce.
Originally Submitted
6/28/2012
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