INGREDIENTS:
- 2 Tbsp. extra virgin olive oil, plus extra for brushing
- 4 (6-8 oz.) boneless, skinless chicken breasts, pounded to ¼-1/8 inch thickness
- salt and pepper
- 4 oz. Feta cheese, crumbled
- 1 Tbsp. dried Italian seasoning
- 4 cloves garlic, minced
- 1 tsp. lemon zest
- ½ cup dry white wine
- ½ cup chicken broth
- 2 Tbsp. fresh lemon juice
INSTRUCTIONS:
- Preheat oven to 450*F.
- Brush each pounded piece of chicken with some olive oil, and sprinkle with salt and pepper.
- Combine the feta, Italian seasoning, garlic and lemon zest in a small bowl.
- Sprinkle each chicken breast with the cheese filling, making sure not to get too close to any of the edges.
- Starting with the narrow end of the chicken breast, roll it up, jelly-roll style, making sure all of the filling stays inside. Tie with twine at 1" intervals. Repeat with remaining chicken breasts. (At this point, you can place the chicken in a dish, cover, and chill until cooking time, if desired.)
- Heat the 2 Tbsp. olive oil in a large, heavy skillet over medium-high heat. Add the chicken roulades, and cook until browned on all sides, about 10 minutes.
- Move the chicken to a baking dish, and bake until a thermometer inserted in the thickest part of the chicken reads 160*F, about 5-7 minutes longer.
- Add the broth, wine, and lemon juice to the pan. Bring to a boil, and scrape up all of the browned bits from the chicken into the sauce. Allow to reduce down to about ½ cup, about 5 minutes.
- Cut the strings from the roulades, slice into rounds, and spoon the pan sauce over the chicken to serve.
Source: chew nibble nosh
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