- 2 tablespoons extra-virgin olive oil plus more for brushing
- 4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
- Kosher salt and freshly ground black pepper
- 4 ounces feta, crumbled
- 2 tablespoons minced fresh oregano
- 4 garlic cloves, minced
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- Lemon wedges
Happy Friday everyone! This was one of those week’s that felt like it would never end so I’m happy that it’s finally ending. This week I featured a lot of pan sauces and unique dishes and this morning I’d like to share with you a dish inspired by Bon Appétit called Greek Chicken Roulade. These chicken rolls are stuffed with fresh oregano, lemon and feta and are topped with a tasty white wine pan sauce. Enjoy!
Arrange the chicken breasts on a baking sheet lined with wax paper. Season the chicken with salt and pepper and then top with the oregano, feta and lemon zest, diving the ingredients evenly amongst the chicken breasts and keeping the filling away from the edges. Begin at the narrow end of the chicken breast and begin to roll as you would a jelly roll, securing with kitchen twine or tooth picks.
Preheat the oven to 450°. Heat the oil in a large skillet over medium heat and then add in the chicken rolls. Cook the rolls until they are brown on all 4 sides, about 10 minutes. Transfer the rolls to a baking dish and bake for an additional 10 minutes.
Now make the sauce. Add the wine, chicken broth and lemon juice to the pan and bring to a boil, scraping any brown bits. After about 5 minutes the broth will be reduced to about ½ cup of sauce. Remove the toothpicks or cut the string from the chicken and plate. Serve the chicken with the sauce and lemon wedges if desired.