GREEK CHICKEN ROULADES W/WHITE WINE REDUCTION

Greek Chicken Roulades W/White Wine Reduction image

Provided by Gagoo

Time 30m

Yield 2 roulades, 2 serving(s)

Number Of Ingredients 13

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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.