GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE

Name: GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 boneless, skinless chicken breast half (5 oz each) trimmed of fat; 42 pitted kalamata olives, divided; 9 tbsp bread crumbs; 9 tbsp minced oil packed sun- tomatoes; 1 tbsp minced llemon zest; 1 tsp dried oregano; 6 clove garlic ,minced; 3 tbsp Extra - virgin. olive oil; 3/4 cup dry white wine; 3/4 cup shallot , small diced; 4 1/2 cup low- sodium chicken broth; 2 tbsp fresh lemon juice; 2 tsp cornstarch

clements @cook_3203521

GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE

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Ingredients

30 mins

6 servings

chicken roulades
6boneless, skinless chicken breast half (5 oz each) trimmed of fat
42pitted kalamata olives, divided
9 tbspbread crumbs
9 tbspminced oil packed sun- tomatoes
1 tbspminced llemon zest
1 tspdried oregano
6 clovegarlic ,minced
White -wine reduction
3 tbspExtra - virgin. olive oil
3/4 cupdry white wine
3/4 cupshallot , small diced
4 1/2 cuplow- sodium chicken broth
2 tbspfresh lemon juice
2 tspcornstarch

Cooking Instructions

30 mins

1

Dice 12 olives; set aside. Process remaining 30 olives, bread crumbs,tomatoes, zest,garlic and oregano in food processor until minced.
2

USING A MEAT MALLET, pound chicken between plastic wrap to a thickness of 1/4 inch. spread olive-tomato filling on chicken. Roll chicken;secure with toothpicks.
3

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; 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 roulades.
4

Cover skillet; reduce heat .Simmer roulades 7 minutes; remove roulade to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet.Simmer 1 minute. Slice roulades; serve with sauce.