Best Greek Chicken Roulades With A White Wine Reduction Creamy Orzo Recipes

Greek Chicken Roulades W/White Wine Reduction image

Provided by Gagoo

Time 30m

Yield 2 roulades, 2 serving(s)

Number Of Ingredients 13

12 kalamata olives, pitted & divided
3 tablespoons fresh breadcrumbs
3 tablespoons sun-dried tomatoes packed in oil, minced
1 tablespoon lemon zest, minced
2 garlic cloves
1 teaspoon dried oregano
2 boneless skinless chicken breast halves
2 teaspoons extra virgin olive oil
1/4 cup diced onion
1/4 cup dry white wine
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 teaspoon cornstarch

Steps:

Dice 6 olives, set aside.
Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & oregano in a food processor until minced.
Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4".
Spread olive-tomato filling on chicken.
Roll chicken & secure with toothpicks.
Saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side.
Remove roulades to a plate.
Add onion to skillet, saute 2 minutes.
Add wine, cook until liquid is reduced by half, 1 to 2 minutes.
Add broth and bring mixture to a boil, add diced olives and roulades.
Cover skillet and reduce heat.
Simmer for 10 minutes then remove roulades to a plate.
Whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute.
Slice roulades and serve with sauce.

Greek Chicken Roulades with a White Wine Reduction & Creamy Orzo Recipe - (4.7/5) image

Provided by á-13856

Number Of Ingredients 20

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

Steps:

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.