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Greek Chicken Roulades

IMG_2874Well, it has been a while since I have blogged more than one  item in a week!  I have been in the mood to try new recipes.  Here are two recipes from Cuisine at Home.  I did not have enough Kalamata olives to make this dish, but did have olive tapenade in my fridge that I used in the filling.  Also, I doubled the recipe from the original.  I made Cuisine at Home’s recipe for Creamy Orzo to go with this.  Both recipes are easy to prepare, prepared in about 30 minutes, and tasty, in short: they are keepers. Start cooking the Orzo first. Now for the recipes:

Creamy Orzo with Feta and Sun-dried Tomatoes

adapted from Cuisine at Home | Serves 4

Ingredients:

  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup dry orzo pasta
  • 4 oil packed sun-dried tomatoes, chopped
  • 2 Tbsp crumbled feta cheese
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Instructions:

In a small saucepan, bring chicken broth to a boil.  Add the orzo and bring to a boil again.  Reduce heat, and boil, uncovered, for 9 to 10 minutes, stirring occasionally until most of the liquid is absorbed.  Turn off heat.  Drain any excess liquid.  Stir in sun-dried tomatoes, feta cheese, salt, and pepper.  Serve warm with Greek Chicken Roulades.

 

Greek Chicken Roulades

adapted from Cuisine at Home | Serves 4 (doubled from original)

  • 1/2 cup olive tapenade (originally 24 Kalamata olives)
  • 6 Tbsp breadcrumbs
  • 6 Tbsp minced oil packed sun-dried tomatoes
  • 2 Tbsp grated lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 4 boneless, skinless chicken breast halves, trimmed of fat
  • 4 tsp olive oil
  • 1/2 cup minced shallots
  • 1/2 cup white wine
  • 3 cups low sodium chicken broth
  • 12 Kalamata olives, chopped
  • 2 Tbsp lemon juice
  • 2 tsp cornstarch

Instructions:

Combine the olive tapanade, breadcrumbs, minced sun dried tomatoes, lemon zest, minced garlic, and dried oregano in a small bowl.

Slice or pound the chicken breast halves to 1/4 inch thickness.  Spread about 1/4 of the tapenade mixture on the chicken breast halves.  Roll up and secure chicken roulades with toothpicks.  Repeat with remaining 3 chicken breast halves.

In a large non-stick skillet, heat olive oil over medium high heat.  Sear the rolls of chicken about 3 or 4 minutes each side until golden brown.  Remove the chicken to a platter.

Saute the minced shallots in the same pan you cooked the chicken in for about 2 minutes.  Add the white wine.  Cook for a few minutes until the wine has reduced by about half.  Add the chicken broth and the chicken rolls back into the pan along with the chopped Kalamata olives.  Bring to a boil. Reduce the heat to low.  Cover, and cook for about 10 minutes.

Remove the chicken roulades to a clean platter.

In a small bowl, combine the lemon juice and cornstarch and stir to a slurry.  Add to the sauce in the pan and whisk in.  Cook to thicken.

Remove toothpicks and cut the chicken rolls crosswise to show the filling. Serve with Creamy Orzo and the white wine sauce.

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Zucchini and Carrot Ribbons

Zucchini and Carrot Ribbons

I was looking through a recent Cuisine at Home and came across this beautiful display. Ribbons of Zucchini and Carrots.  They called it Vegetable Melange.  Sounds fancy.  One hazard of making this is that you almost slice your fingers with the vegetable peeler. Use a mandolin if you have one.

Vegetable Melange

Makes 2 servings but can easily be doubled or tripled

Total prep time 20 minutes.

  • 2 carrots
  • 1 zucchini
  • 1 Tbsp unsalted butter (I used salted)
  • 2 tsp. minced fresh parsley (optional)
  • salt to taste
  1. Shave carrots and zucchini into ribbons using a vegetable peeler.
  2. Melt butter in a large saute pan over medium heat.  Add vegetable ribbons, cover with a tight fitting lid, and cook until vegetables are tender, 2-3 minutes.
  3. Off heat, add parsley and salt

Source: Cuisine at Home’s Cuisine for Two page 11 Copyright 2010 August Home Publishing

Cuisine at Home

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