Chicken Roulade

Chicken Roulade
Yield
2servings
Yield
2servings
Chicken Roulade
Yield
2servings
Yield
2servings
Ingredients
  • 2tablespoons extra-virgin olive oil plus more for brushing
  • 2each chicken thighSkin on and bone removed.
  • 3ounces feta cheesecrumbled
  • 1tablespoon minced fresh oregano
  • 2tablespoons chopped spinach
  • 2each garlic clovesminced
  • 1/2teaspoon finely grated lemon zest
  • 1/4cup dry white wine
  • 1/4cup low-salt chicken broth
  • 1tablespoon fresh lemon juice
  • 1each Lemon wedges
  • salt/pepper as needed
Yield:
Instructions
  1. Line a baking sheet with waxed paper; brush with oil. De-bone your chicken thighs (keep skin on) and pound out 1/8 inch thick.
  2. Arrange chicken thighs in a single layer on prepared sheet and brush with oil. Season with salt and pepper.
  3. Sprinkle chicken with feta, oregano, garlic, spinach, and lemon zest, dividing evenly and keeping filling away from edges.
  4. Roll up chicken thighs, enclosing filling as you would a jelly roll; tie with kitchen twine at 1 1/2" intervals or use toothpicks to secure. Repeat with the other chicken thigh.
  5. Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.
  6. Transfer chicken roulades to a small roasting pan or sheet tray and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.
  7. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Season with salt and pepper.
  8. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.