Recipe of Super Quick Homemade GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE

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The ingredients needed to make GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE:

1. Get chicken roulades
2. Make ready 6 boneless, skinless chicken breast half (5 oz each) trimmed of fat
3. Prepare 42 pitted kalamata olives, divided
4. Prepare 9 tbsp bread crumbs
5. Take 9 tbsp minced oil packed sun- tomatoes
6. Get 1 tbsp minced llemon zest
7. Prepare 1 tsp dried oregano
8. Get 6 clove garlic ,minced
9. Take White -wine reduction
10. Get 3 tbsp Extra - virgin. olive oil
11. Take 3/4 cup dry white wine
12. Prepare 3/4 cup shallot , small diced
13. Take 4 1/2 cup low- sodium chicken broth
14. Take 2 tbsp fresh lemon juice
15. Prepare 2 tsp cornstarch

Overall, this chicken roulade is a beautiful, creative twist on classic baked chicken. Add broth and wine; bring to a boil. In a large, ovenproof skillet, heat the oil over medium-high heat. Meanwhile, to make the sauce, combine the Chardonnay and shallots in a medium saucepan over medium-high heat.

Steps to make GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE:

1. Dice 12 olives; set aside. Process remaining 30 olives, bread crumbs,tomatoes, zest,garlic and oregano in food processor until minced.
2. 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.
3. 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; saute 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.
4. Cover skillet; reduce heat .Simmer roulades 7 minutes; remove roulade to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet.Simmer 1 minute. Slice roulades; serve with sauce.

In a large, ovenproof skillet, heat the oil over medium-high heat. Meanwhile, to make the sauce, combine the Chardonnay and shallots in a medium saucepan over medium-high heat. Add broth, bring to a boil, then add diced olives and roulades. Slice roulades and serve with sauce. The delicious flavor of this dish is largely derived from the white wine cream sauce that the chicken is essentially bathed in.

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