Chicken Roulade with Olives and Simple Preserved Lemons

Chicken Roulade with Olives and Simple Preserved Lemons
Photo by Randy Mayor

Ingredients

  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon ground turmeric
  • 12 pitted ripe olives, drained and divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 cups chopped onion (about 1 medium)
  • ½ cup dry white wine
  • 1 cup fat-free, less-sodium chicken broth
  • + 8 more ingredients
    • 1 cup water
    • 1 tablespoon chopped Simple Preserved Lemons
    • Chicken:
    • 1/3 cup dry breadcrumbs
    • 6 tablespoons capers, rinsed, drained, and divided
    • 2 garlic cloves, minced
    • 2 teaspoons olive oil
    • ½ cup golden raisins

1. Combine breadcrumbs, 1/4 cup capers, 1 tablespoon Simple Preserved Lemons, 6 olives, and garlic in a food processor or blender, and pulse 10 times or until the mixture is coarsely chopped. 2. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using ...

View full recipe at My Recipes

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