Greek Chicken Roulades

Tonight's recipe came from my Cuisine Light cookbook and was delicious. A boneless, skinless chicken breast half was pounded to 1/4 inch thickness. Some kalamata olives, breadcrumbs, sun-dried tomatoes, lemon zest, garlic and oregano were processed to a spread in the food processor. The flattened chicken breast halves were spread with the olive mixture, rolled up and secured with toothpicks. The roulades were sauteed until browned and then removed from the skillet. Chopped onions were sauteed in the same pan before the pan was deglazed with white wine and reduced. Chicken broth was then added and once boiling, diced olives went in along with the browned chicken roulades. The skillet was covered, heat reduced and simmered for about 10 minutes. The chicken came out and a mixture of fresh lemon juice mixed with cornstarch was stirred in and simmered for a minute to thicken.

The side dish was Creamy Orzo with feta and sun-dried tomatoes. The orzo was cooked in some chicken broth and when done, minced sun-dried tomatoes and feta cheese were stirred in.

The two dishes really complemented each other.

Yummy!