Greek Chicken Roulades with White Wine Reduction

July 2nd 2012
CategoryMain Course
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12 Pitted Kalmata Olives, Divided
3 Tbsp.s Fresh Bread Crumbs
3 Tbsp.s Minced Oi-Packed Sun-Dried Tomatoes
1 Tbsp. Minced Lemon Zest
2 Cloves Garlic
1 Tsp. Dried Oregano
2 Boneless, Skinless Chicken Breast Halves, trimmed of fat (6 oz. each)
2 Tsp.s Extra Virgin Olive Oil
1/4 Cup Diced Onion
1/4 Cup Dry White Wine
1 1/2 Cups Low Sodium Chicken Broth
1 Tbsp. Fresh Lemon Juice
1 Tsp. Cornstarch
Total Cooking Time: 30 Minutes 389 Calories; 10g Fat; 102mg Cholesterol; 770mg Sodium; 19g Carb,; 45g Protein; 3G Iron; 64g Calcium


Dice six olives, set aside. Process remaining six olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken breasts between plastic wrap to a thickness of 1/4 inch. Spread olive tomato filling on chicken. Roll chicken; secure with toothpicks.

cken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce