Greek Chicken Roulade Recipes

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GREEK CHICKEN AND SPINACH ROULADE WITH LEMON BUTTER SAUCE



Greek Chicken and Spinach Roulade with Lemon Butter Sauce image

I came up with this recipe after making steak gyros, I always end up with left over tzatziki sauce and always ended up throwing some away. This was born out of the hate of wasted good food.

Provided by Leilani Waller

Categories     Chicken

Time 55m

Number Of Ingredients 19

1 c feta cheese
1 c greek yogurt
4 clove garlic minced
4 Tbsp lemon juice ( juice of two lemons)
2 dash(es) favorite hot sauce
1 tsp cumin
1 tsp coriander
1 tsp oregano
salt and pepper
1 to 1/2 lb boneless breast of chicken
1 pkg baby spinach
1 1/2 c panko bread crumbs
2 large eggs
1 small onion diced
3-4 Tbsp olive oil
1 stick butter
2 tsp parsley
1 Tbsp capers
1/4 c kalamata olives sliced thin or diced

Steps:

  • 1. In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
  • 2. In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
  • 3. Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
  • 4. Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
  • 5. Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
  • 6. heat the same saute pan that the spinach was sauted in with rest of olive oil
  • 7. dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
  • 8. While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades

GREEK CHICKEN ROULADES W/WHITE WINE REDUCTION



Greek Chicken Roulades W/White Wine Reduction image

Look for chicken breasts that are @ least 6 ozs in weight - they'll be big enough to hold the filling when pounded thin & rolled. Serve with Recipe #460247. From Cuisine at Home magazine.

Provided by Gagoo

Categories     Chicken Breast

Time 30m

Yield 2 roulades, 2 serving(s)

Number Of Ingredients 13

12 kalamata olives, pitted & divided
3 tablespoons fresh breadcrumbs
3 tablespoons sun-dried tomatoes packed in oil, minced
1 tablespoon lemon zest, minced
2 garlic cloves
1 teaspoon dried oregano
2 boneless skinless chicken breast halves
2 teaspoons extra virgin olive oil
1/4 cup diced onion
1/4 cup dry white wine
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 teaspoon cornstarch

Steps:

  • Dice 6 olives, set aside.
  • Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & 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 chicken.
  • Roll chicken & secure with toothpicks.
  • Saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side.
  • Remove roulades to a plate.
  • Add onion to skillet, saute 2 minutes.
  • Add wine, cook until liquid is reduced by half, 1 to 2 minutes.
  • Add broth and bring mixture to a boil, add diced olives and roulades.
  • Cover skillet and reduce heat.
  • Simmer for 10 minutes then remove roulades to a plate.
  • Whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute.
  • Slice roulades and serve with sauce.

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