Greek Chicken Roulades W White Wine Reduction
Elevate your dinner table with these irresistible Greek Chicken Roulades with White Wine Reduction, a sophisticated yet approachable dish that brings Mediterranean flavors to life. Tender chicken breasts are pounded thin and rolled with a savory filling of baby spinach, tangy feta cheese, sun-dried tomatoes, and briny Kalamata olives, then browned to perfection and baked for a juicy, flavorful bite. The accompanying white wine reduction, infused with garlic, chicken stock, and a hint of lemon juice, adds a velvety, gourmet touch to each slice of roulade. Perfect for impressing guests or indulging in a midweek culinary adventure, these roulades pair beautifully with roasted vegetables or a crisp side salad. Quick prep and simple techniques ensure that this elegant dish is both delicious and achievable for all home cooks.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Baby spinach
- 0.5 cups Crumbled feta cheese
- 0.25 cups Sun-dried tomatoes, chopped
- 0.25 cups Kalamata olives, chopped
- 2 cloves Garlic, minced
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Dry white wine
- 0.5 cups Chicken stock
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
Place a chicken breast between two sheets of plastic wrap and pound it to 1/4-inch thickness using a meat mallet. Repeat with the remaining chicken breasts.
In a bowl, mix together the baby spinach, feta cheese, sun-dried tomatoes, Kalamata olives, and 1 minced garlic clove.
Lay a chicken breast flat and spread 1/4 of the filling mixture evenly across the surface. Roll the chicken tightly and secure with toothpicks or kitchen twine. Repeat with the remaining chicken breasts.
Season the roulades with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 4 minutes per side.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, make the white wine reduction. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and cook until fragrant, about 1 minute.
Deglaze the pan with the white wine, scraping up any browned bits. Add the chicken stock and lemon juice, and bring the mixture to a simmer.
In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly add the slurry to the simmering sauce, stirring constantly, until the sauce thickens slightly.
Remove the chicken roulades from the oven and let rest for 5 minutes before slicing.
Serve the roulades drizzled with the white wine reduction sauce and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
