Best Greek Chicken Roulade Recipes

GREEK CHICKEN AND SPINACH ROULADE WITH LEMON BUTTER SAUCE

Steps:

• 1. In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
• 2. In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
• 3. Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
• 4. Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
• 5. Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
• 6. heat the same saute pan that the spinach was sauted in with rest of olive oil
• 7. dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
• 8. While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades

GREEK CHICKEN ROULADE

Steps:

• Preheat oven to 450 degrees.
• Pound out each chicken breast to 1/8th inch thickness.
• In a small sauté pan over medium heat, sauté garlic in 1 tablespoon of the olive oil for 1-2 minutes. Do not brown. Set aside.
• Sprinkle each chicken breast with salt and pepper. Spread feta evenly between the four breasts, leaving the two long edges clear. Sprinkle the oregano, lemon zest and cooked garlic and oil equally between the four breasts, leaving the edges clear.
• Roll like a jelly roll and finish seam side down. With butchers twine, tie off each end and then make one or two ties in the center depending on the length of the roll.
• In a large oven proof skillet, over medium high heat, place the remaining two tablespoons of olive oil and heat to hot. Add the four chicken rolls and brown turning to brown each side, about 2-3 minutes per side. After you turn the chicken to the last side, place the pan in the oven and roast for 5-10 minutes or until an internal thermometer inserted into the center of the largest roll reaches 140 degrees.
• Remove the pan from the oven and leave the oven mitt on the handle to remind you that the handle is hot. Remove the chicken to a platter to rest.
• Heat the pan over medium high heat and add the lemon juice scraping up bits from the bottom of the pan. Add the wine and cook to reduce wine to almost the point of total evaporation. Add the chicken stock and cook to reduce by half. Add the butter and stir just until melted. Add any liquid that has accumulated on the platter.
• Slice cooked rolls on the bias and place back on your platter. Pour pan sauce over top and reserved minced fresh oregano. Garnish platter with lemon wedges.