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GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE
GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE

Before you jump to GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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The first change you need to make is to pay more attention to what you buy when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. For instance, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? A superb healthy substitute can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy each day. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to greek chicken roulades with white wine sauce recipe. You can cook greek chicken roulades with white wine sauce using 15 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE:
  1. Prepare chicken roulades
  2. You need 6 boneless, skinless chicken breast half (5 oz each) trimmed of fat
  3. Take 42 pitted kalamata olives, divided
  4. You need 9 tbsp bread crumbs
  5. Prepare 9 tbsp minced oil packed sun- tomatoes
  6. You need 1 tbsp minced llemon zest
  7. Get 1 tsp dried oregano
  8. Get 6 clove garlic ,minced
  9. Prepare White -wine reduction
  10. Get 3 tbsp Extra - virgin. olive oil
  11. Get 3/4 cup dry white wine
  12. Provide 3/4 cup shallot , small diced
  13. Prepare 4 1/2 cup low- sodium chicken broth
  14. Take 2 tbsp fresh lemon juice
  15. You need 2 tsp cornstarch
Instructions to make GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE:
  1. Dice 12 olives; set aside. Process remaining 30 olives, bread crumbs,tomatoes, zest,garlic and oregano in food processor until minced.
  2. USING A MEAT MALLET, pound chicken between plastic wrap to a thickness of 1/4 inch. spread olive-tomato filling on chicken. Roll chicken;secure with toothpicks.
  3. Saute roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes.Remove roulades to a plate.Add onion to 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 roulades.
  4. Cover skillet; reduce heat .Simmer roulades 7 minutes; remove roulade to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet.Simmer 1 minute. Slice roulades; serve with sauce.

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