Dice 9 olives; set aside. Process remaining 9 olives, bread crumbs, tomatoes, zest, garlic and oregano in a food processor until minced.
Using a meat mallet, pound chicken breast 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 chicken to a plate. Add onion to the 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 chicken rolls.
Cover skillet; reduce heat. Simmer chicken rols 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.
Serving
Suggestions
Serve with Creamy Orzo with feta and sun-dried tomatoes
Originally Submitted
9/20/2016
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