GREEK CHICKEN ROULADES W/WHITE WINE REDUCTION
Look for chicken breasts that are @ least 6 ozs in weight - they'll be big enough to hold the filling when pounded thin & rolled. Serve with Recipe #460247. From Cuisine at Home magazine.
Provided by Gagoo
Categories Chicken Breast
Time 30m
Yield 2 roulades, 2 serving(s)
Number Of Ingredients 13
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)
Provided by á-13856
Number Of Ingredients 20
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.
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