Greek Chicken Roulade
If you want to add more gluten free and primal recipes to your repertoire, Greek Chicken Roulade might be a recipe you should try. One serving contains 188 calories, 15g of protein, and 11g of fat. This recipe serves 8 and costs $1.35 per serving. This recipe is typical of European cuisine. 6623 people were glad they tried this recipe. Head to the store and pick up extra virgin olive oil, skinless boneless chicken breasts, lemon juice, and a few other things to make it today. It works well as an affordable main course. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by A Family Feast . Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes include Baked Chicken Roulade, Chicken Garlic Roulade, and Tomato Basil Chicken Roulade.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
1 tablespoon butter
½ cup chicken stock
3 tablespoons extra virgin olive oil, divided
4 ounces crumbled feta cheese
2 cloves garlic passed through a garlic press
½ teaspoon Kosher salt
1 lemon cut into wedges for garnish
2 tablespoons lemon juice
Lemon zest from one lemon
2 tablespoons minced fresh oregano, plus additional for garnish
4 large boneless skinless chicken breasts (about 2 pounds total)
½ cup white wine
Equipment:
oven
frying pan
kitchen twine
kitchen thermometer
oven mitt
Cooking instruction summary:
Preheat oven to 450 degrees.Pound out each chicken breast to 1/8th inch thickness. In a small sauté pan over medium heat, sauté garlic in 1 tablespoon of the olive oil for 1-2 minutes. Do not brown. Set aside.Sprinkle each chicken breast with salt and pepper. Spread feta evenly between the four breasts, leaving the two long edges clear. Sprinkle the oregano, lemon zest and cooked garlic and oil equally between the four breasts, leaving the edges clear. Roll like a jelly roll and finish seam side down. With butchers twine, tie off each end and then make one or two ties in the center depending on the length of the roll.In a large oven proof skillet, over medium high heat, place the remaining two tablespoons of olive oil and heat to hot. Add the four chicken rolls and brown turning to brown each side, about 2-3 minutes per side. After you turn the chicken to the last side, place the pan in the oven and roast for 5-10 minutes or until an internal thermometer inserted into the center of the largest roll reaches 140 degrees.Remove the pan from the oven and leave the oven mitt on the handle to remind you that the handle is hot. Remove the chicken to a platter to rest.Heat the pan over medium high heat and add the lemon juice scraping up bits from the bottom of the pan. Add the wine and cook to reduce wine to almost the point of total evaporation. Add the chicken stock and cook to reduce by half. Add the butter and stir just until melted. Add any liquid that has accumulated on the platter.Slice cooked rolls on the bias and place back on your platter. Pour pan sauce over top and reserved minced fresh oregano. Garnish platter with lemon wedges.
Step by step:
1. Preheat oven to 450 degrees.Pound out each chicken breast to 1/8th inch thickness. In a small sauté pan over medium heat, sauté garlic in 1 tablespoon of the olive oil for 1-2 minutes. Do not brown. Set aside.Sprinkle each chicken breast with salt and pepper.
2. Spread feta evenly between the four breasts, leaving the two long edges clear. Sprinkle the oregano, lemon zest and cooked garlic and oil equally between the four breasts, leaving the edges clear.
3. Roll like a jelly roll and finish seam side down. With butchers twine, tie off each end and then make one or two ties in the center depending on the length of the roll.In a large oven proof skillet, over medium high heat, place the remaining two tablespoons of olive oil and heat to hot.
4. Add the four chicken rolls and brown turning to brown each side, about 2-3 minutes per side. After you turn the chicken to the last side, place the pan in the oven and roast for 5-10 minutes or until an internal thermometer inserted into the center of the largest roll reaches 140 degrees.
5. Remove the pan from the oven and leave the oven mitt on the handle to remind you that the handle is hot.
6. Remove the chicken to a platter to rest.
7. Heat the pan over medium high heat and add the lemon juice scraping up bits from the bottom of the pan.
8. Add the wine and cook to reduce wine to almost the point of total evaporation.
9. Add the chicken stock and cook to reduce by half.
10. Add the butter and stir just until melted.
11. Add any liquid that has accumulated on the platter.Slice cooked rolls on the bias and place back on your platter.
12. Pour pan sauce over top and reserved minced fresh oregano.
13. Garnish platter with lemon wedges.
Nutrition Information:
covered percent of daily need
