greek chicken roulades

This dish takes a little bit of work but it's worth it. It tastes light and fresh yet is rich enough to please and satisfy as a hearty meal should . If you have little helpers like I do, put them to work! I had one flattening chicken and taking pits out of olives while the other zested a lemon. The littlest one supervised on my left hip, of course. I served it with quinoa because I had some in the fridge and fresh carrots & parsnips (recipe below). The magazine suggested it be served with creamy orzo and sun dried tomatoes.

greek chicken roulades (Cuisine at Home Magazine, received January 2011)

12 pitted kalamata olies, divided

3 tablespoons fresh bread crumbs

3 tablespoons minced oil-packed sun-dried tomatoes

1 tablespoon minced lemon zest

2 cloves garlic

1 teaspoon dried oregano

2 boneless, skinless chicken breast halves (6 ounces each), trimmed of fat

2 teaspoons extra-virgin olive oil

¼ cup diced onion

¼ cups dry white wine (I omitted)

1 ½ cups chicken broth (I used 1 ¼ cups)

1 tablespoon fresh lemon juice

1 teaspoon cornstarch (plus I used a little Wondra as needed)

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 a thickness of 1/4 inch. 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; sauté 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.

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.