Greek Chicken Roulades W/ Wine Reduction

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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 wine
• 1 1/2 cups chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

Recipe

• 1 dice 6 olives, set aside.
• 2 process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & oregano in a food processor until minced.
• 3 using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4".
• 4 spread olive-tomato filling on chicken.
• 5 roll chicken & secure with toothpicks.
• 6 saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side.
• 7 remove roulades to a plate.
• 8 add onion to skillet, saute 2 minutes.
• 9 add wine, cook until liquid is reduced by half, 1 to 2 minutes.
• 10 add broth and bring mixture to a boil, add diced olives and roulades.
• 11 cover skillet and reduce heat.
• 12 simmer for 10 minutes then remove roulades to a plate.
• 13 whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute.
• 14 slice roulades and serve with sauce.