Serves 4
55 min
Chicken Roulade with Feta and Oregano
Recipe GLPR3063455ff91658
Tender pounded chicken breasts wrapped around a seasoned feta, garlic, and fresh oregano filling, seared until golden, then braised in white wine and chicken broth. Finished with a silky pan sauce brightened with fresh lemon juice, this elegant dish delivers Mediterranean flavors in every slice.
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Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
4 boneless, skinless chicken breasts (6–8 ounces each)
Kosher salt, to taste
Freshly ground black pepper, to taste
4 ounces crumbled feta cheese
2 tablespoons fresh oregano, minced
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, for serving
Directions
In a small bowl, combine the crumbled feta, minced fresh oregano, minced garlic cloves, and lemon zest. Mix until well blended and set aside.
Place one chicken breast on a cutting board. Using a sharp knife held parallel to the board, carefully slice along the longest side, cutting almost in half but leaving the chicken connected on one edge—this creates a butterfly effect. Open it like a book. Place the butterflied breast between two sheets of plastic wrap or parchment. Using a meat mallet or rolling pin, pound gently until the breast is approximately 1/8 inch thick. Repeat with each of the remaining chicken breasts.
Season both sides of each pounded chicken breast evenly with kosher salt and a generous grinding of black pepper. Divide the feta mixture evenly among the four breasts, distributing it in an even layer across each one. Starting from one long edge, tightly roll each breast away from you to enclose the filling completely. Use kitchen twine to tie each roulade at approximately 1-inch intervals to secure it firmly.
Heat the olive oil in a large skillet (preferably stainless steel or nonstick) over medium-high heat. Once the oil is hot, carefully arrange the tied roulades in a single layer in the pan. Sear them, turning occasionally with tongs, until they are golden brown on all sides, approximately 10–12 minutes total.
Pour the dry white wine and chicken broth into the skillet around the roulades. Reduce the heat to medium and simmer, turning the roulades occasionally, until the liquid has reduced by about half. Using an instant-read thermometer, check that the internal temperature of the thickest part of each roulade has reached 165°F, indicating the chicken is fully cooked. This should take about 10–15 minutes.
Remove the skillet from the heat. Using kitchen scissors, carefully snip and remove the twine from each roulade. Transfer the roulades to a warm serving platter or individual plates.
Return the skillet with the remaining pan liquid to the stovetop over low heat (it should still be quite warm). Add the fresh lemon juice and stir well. Whisk the sauce until it is glossy and well combined, about 1–2 minutes. Pour the sauce over the plated roulades, garnish with lemon wedges, and serve immediately.
