Greek Chicken Roulades and White Wine Sauce with Creamy Orzo

28 02 2012

Roulade is a French term for a cut of thinly pounded meat with a filling rolled inside. These beauties make a big impact in both flavor and looks….give them a try when you’re sick of eating the same tried and true recipes!

Greek Chicken Roulades and White Wine Sauce with Creamy Orzo

The following serves 2 (compliments of Cuisine Favorites):

  • 12 pitted kalamata olives, divided
  • 3 Tbsp fresh bread crumbs
  • 3 Tbsp minced oil-packed sun-dried tomatoes
  • 1 Tbsp minced lemon zest
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 2 boneless, skinless chicken breasts (6 oz each), trimmed of fat
  • 2 tsp olive oil
  • 1/4 cup diced onion
  • 1/4 cup white wine
  • 1 and 1/2 cups low-sodium chicken broth
  • 1 Tbsp fresh lemon juice
  • 1 tsp cornstarch

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 (spread within 1/4 inch of the edge of the chicken). Roll chicken to enclose filling, starting at one short end; 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 the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add reserved 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 about 1 minute, stirring constantly until sauce thickens. Remove toothpicks, then slice roulades; serve with sauce.

For the Creamy Orzo (If you have hungry fam members like me, I recommend making a double batch!):

  • 1 and 1/2 cups low-sodium chicken broth
  • 1/2 cup dry orzo pasta
  • 2 Tbsp minced oil-packed sun-dried tomatoes
  • 2 Tbsp crumbled feta cheese
  • 1/8 tsp each kosher salt and black pepper

Start boiling broth in a saucepan for the orzo before making the roulades, then finish the orzo dish while the chicken simmers.

When the broth is boiling, stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, about 9 minutes. Remove saucepan from heat.

Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with the chicken roulades and sauce.




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