Greek Chicken Roulades

Every once and while I receive a copy of the magazine "Cuisine at Home" in the mail.  I guess they are hoping that I will subscribe to it.  Well, I think this time they have me hooked.  I have always like their recipes and I love all the pictures.  I think I will take the plunge and spend the twenty-eight dollars!  

I made this recipe tonight and it was really great.  I prepared the roulades earlier in the day which made for a quick dinner this evening!  

Greek Chicken Roulades

24 pitted kalamata olives
6 tablespoons bread crumbs
6 tablespoons chopped sun dried tomatoes, packed in oil
2 tablespoons lemon zest
4 garlic cloves
2 teaspoons Greek seasoning
4 boneless, skinless chicken breasts, pounded to 1/4-1/2 inch thick
4 teaspoons olive oil
1/2 cup diced onion
1/2 cup dry white wine
3 cups chicken broth
2 tablespoons lemon juice
2 teaspoons corn starch
toothpicks

Dice 12 of the olives and set aside.  In a food processor combine remaining 12 olives, bread crumbs, tomatoes, lemon zest, garlic and Greek seasoning. 

Spread filling equally onto the four chicken breasts.  Starting at one end of the chicken roll it up and secure with toothpicks.  

 

               

                         *You can complete up to this point and place chicken in fridge until dinner time*

In a large skillet heat 2 teaspoons olive oil.  Place 2 of the roulades into the oil and brown on each side (as best as you can with the toothpicks in!)  About 4 minutes.  Remove chicken to plate.  Add remaining 2 teaspoon of oil to pan and brown  remaining roulades.  Set aside with other chicken add onion to skillet and saute until soft, about 2 minutes.  Add in wine and simmer until reduced by half, 2-3 minutes.  Add in chicken broth, bring to a boil.  Add in olives and roulades. 

Reduce to a simmer, cover and let cook for 10 minutes.  Move chicken to a plate.  In small bowl whisk lemon juice and corn starch.  Stir into sauce in skillet, let simmer for 1 minute. 

Slice the roulades, serve with sauce and orzo.


Creamy Orzo

4 1/2 cups chicken broth
1 1/2 cups orzo
6 tablespoons chopped sun dried tomatoes, packed in oil
6 ounces crumbled feta cheese
kosher salt
ground pepper

In medium sauce pan bring chicken broth to a boil.  Add in orzo, return to a boil and cook until most of the liquid is absorbed, about 10 minutes. 

Remove pan from heat.  Stir in feta and tomatoes.  Season with salt and pepper.