Lunch / Dinner
Greek Chicken Roulades
Fresh flavors, fancy looks, and make-ahead ease — these Greek Chicken Roulades make a delicious dinner. Juicy chicken packed with flavorful sun-dried tomatoes and kalamata olives, then rolled — the evening meal just got a little more exciting!
Look for chicken breasts that are at least 6 ounces — they’ll be big enough to hold the filling when pounded thin and rolled.
Dice 6 olives; set aside. Mince remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor.
Pound chicken between plastic wrap to ¼-inch thick. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks.
Sauté roulades in oil in a nonstick skillet over medium-high heat until browned, 4 minutes; transfer to a plate. Add onion; 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; transfer to a plate.
Whisk together lemon juice and cornstarch, stir into sauce; simmer 1 minute. Remove toothpicks from roulades, then slice and serve with sauce.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 102mg 34%
Sodium 770mg 32%
Carbs 19g 6%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.