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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 Power Snacks.

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Eating almonds is a wonderful option as long as you don’t have a nut allergy. Almonds are often considered a super food because they are packed full of ingredients that help boost our vitality while keeping us healthy. Almonds can be a natural source of B vitamins as well as other vitamins and minerals. They generally do, however, come with tryptophan-the same enzyme that renders you tired after eating turkey. Regarding almonds, however, they wont cause you to long for a nap. These nuts loosen up the muscles and supply a general sense of relaxation. Sometimes eating almonds can also be a mood increaser!

A large variety of instant health snacks is easily obtainable. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.

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 achieve it.

The ingredients needed to cook GREEK CHICKEN ROULADES WITH WHITE WINE SAUCE:
  1. Provide chicken roulades
  2. Provide 6 boneless, skinless chicken breast half (5 oz each) trimmed of fat
  3. Prepare 42 pitted kalamata olives, divided
  4. Use 9 tbsp bread crumbs
  5. Take 9 tbsp minced oil packed sun- tomatoes
  6. Take 1 tbsp minced llemon zest
  7. Prepare 1 tsp dried oregano
  8. Take 6 clove garlic ,minced
  9. You need White -wine reduction
  10. You need 3 tbsp Extra - virgin. olive oil
  11. You need 3/4 cup dry white wine
  12. Provide 3/4 cup shallot , small diced
  13. You need 4 1/2 cup low- sodium chicken broth
  14. Prepare 2 tbsp fresh lemon juice
  15. Use 2 tsp cornstarch
Steps 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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