GREEK CHICKEN ROULADES WITH A WHITE WINE REDUCTION & CREAMY ORZO RECIPE - (4.7/5)

facebook share image   twitter share image   pinterest share image   E-Mail share image



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.

There are no comments yet!