GREEK CHICKEN ROULADES WITH A WHITE WINE REDUCTION & CREAMY ORZO RECIPE - (4.7/5)

Steps:

• DICE 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced. USING a meat mallet, pound chicken between plastic wrap to 1/4-inch thickness. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks. 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 and sauté 2 minutes. Add wine; cook until liquid reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; and diced olives and roulades. COVER skillet, reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades, serve with sauce. CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with chicken roulades.