Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided

3 T. fresh bread crumbs

3 T. oil packed sun dried tomatoes, minced

1 T. lemon zest, minced

2 cloves garlic

1 t. dried oregano

2 boneless, skinless chicken breast halves, trimmed of fat

2 t. olive oil

1/4 c. onion, diced

1/4 c. dry white wine

1 1/2 c. chicken broth

1 T. lemon juice

1 t. cornstarch

Directions:

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". Spread olive-tomato filling on the chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove chicken 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 diced olives and chicken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

389 calories per serving.

Verdict:

I have been watching my calorie intake in an effort to get rid of the baby weight. So from now on when I make a dish that is low in calories I am going to include that information.

Blake and I both liked these. They were filling and had good flavor. Granted if you don't like sun dried tomatoes or kalamata olives it is probably not for you.