Chicken Roulades with Sun-Dried Tomato & Feta Orzo

Orzo, though much like rice in appearance, is actually a type of small Italian pasta. Served alongside chicken and topped with sun-dried tomatoes, it makes a flavorful and filling meal. To put this all together, boil the orzo before making the chicken roulades and finish adding tomatoes and feta while the chicken finishes simmering.

Ingredients | Chicken Roulades

• 12 pitted kalamata olives, divided
• 3 tablespoons fresh breadcrumbs
• 3 tablespoons minced oil-packed sun-dried tomatoes
• 1 tablespoon minced lemon zest
• 2 cloves garlic
• 1 teaspoon dried oregano
• 2 boneless, skinless chicken breast halves (6 oz. each), trimmed of fat
• 2 teaspoons extra-virgin olive oil
• ¼ cup diced onion
• 1 ¾ cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch

Ingredients | Orzo

• 1 ½ cups low-sodium chicken broth
• ½ cup dry orzo pasta (4 oz.)
• 2 tablespoons minced oil-packed sun-dried tomatoes
• 2 tablespoons crumbled feta cheese (1 oz.)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Preparation | Roulades

1. Dice 6 olives and set aside.
2. Process remaining 6 olives, breadcrumbs, tomatoes, zest, garlic and oregano in a food processor until minced.
3. Using a meat mallet, pound chicken between plastic wrap to a thickness of ¼-inch.
4. Spread olive-tomato filling on chicken.
5. Roll chicken; secure with toothpicks.
6. Sauté roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes.
7. Remove chicken to a plate.
8. Add onion to the skillet; sauté 2 minutes.
9. Add chicken broth and bring mixture to a boil; add diced olives and chicken rolls.
10. Cover skillet; reduce heat.
11. Simmer chicken rolls 10 minutes; remove chicken to a plate.
12. Whisk together lemon juice and cornstarch; stir into sauce in skillet.
13. Simmer for 1 minute.
14. Slice rolls and serve with sauce.

Preparation | Orzo

1. Bring broth to a boil in a small saucepan; stir in orzo.
2. Return liquid to a boil.
3. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes.
4. Remove saucepan from heat.
5. Stir tomatoes and feta into orzo, mixing until feta melts slightly.
6. Season orzo mixture with salt and pepper and serve with chicken rolls.

Serves 2

Source: Cuisine Lite