45 min
Chicken Roulade with Feta and Lemon
Recipe GLPR0f187c33b1dc4e
Tender, butterflied chicken breasts are filled with a fragrant mixture of creamy feta cheese, fresh oregano, garlic, and lemon zest, then rolled, seared until golden, and finished in a silky white wine and lemon reduction. This elegant main course is restaurant-quality yet simple enough for weeknight dining.
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Ingredients
2½ tablespoons Extra-virgin olive oil
4 6-8 ounces each Skinless, boneless chicken breasts
Kosher salt
Freshly ground black pepper
4 ounces Crumbled feta cheese
2 tablespoons Fresh oregano, minced
4 Garlic cloves, minced
½ teaspoon Lemon zest
½ cup Dry white wine
½ cup Low-salt chicken broth
2 tablespoons Fresh lemon juice
Lemon wedges, for serving
Directions
In a small bowl, combine the crumbled feta cheese, minced fresh oregano, minced garlic cloves, and lemon zest. Mix until well combined and set aside.
Place one chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently pound to an even thickness of about 1/8 inch. Being careful not to puncture the meat, place your knife parallel to the cutting board and slice along the longest side, opening the chicken like a book without cutting all the way through. Repeat with the remaining three chicken breasts.
Season both sides of each butterflied chicken breast with kosher salt and freshly ground black pepper. Divide the feta filling evenly among the four breasts, spreading it gently across the meat in an even layer. Starting from one long edge, roll each chicken breast tightly around the filling. Secure each roll with kitchen twine, tying at approximately 1-inch intervals.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, arrange the chicken rolls in a single layer and sear, turning occasionally, until all sides are golden brown, about 10–12 minutes.
Pour the white wine and chicken broth into the skillet around the chicken rolls. Maintain medium-high heat, turning the roulades occasionally, and cook until the liquid is reduced by approximately half. Chicken is fully cooked when an instant-read thermometer inserted into the thickest part of a roulade reads 165°F. Transfer the cooked roulades to a cutting board and loosely tent with foil.
Remove the skillet from heat and stir in the fresh lemon juice and the remaining 1/2 tablespoon of olive oil. Stir until the sauce is glossy and well combined, about 1–2 minutes.
Using kitchen scissors, carefully cut and remove the twine from each roulade. Slice each roll crosswise into 2–3 pieces and arrange on a serving platter. Drizzle the wine-lemon sauce over the chicken and serve with lemon wedges on the side.
