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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!

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Ingredients

DICE:

POUND:

WHISK:

Look for chicken breasts that are at least 6 ounces — they’ll be big enough to hold the filling when pounded thin and rolled.

Instructions

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.

Roll up chicken to enclose filling, starting at one short end. Use toothpicks to secure roulades.

Roll up chicken to enclose filling, starting at one short end. Use toothpicks to secure roulades.

Add cornstarch mixture to liquid in the skillet. Simmer, stirring constantly, until sauce thickens.

Add cornstarch mixture to liquid in the skillet. Simmer, stirring constantly, until sauce thickens.

Nutritional Facts

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