{the dish} Chicken Roulade

Here is an easy way to spice up what could be a boring chicken-again meal. Make a Roulade and impress your guest. The flavor of this Chicken Roulade is to die for. This recipe is great for a small dinner party. It will serve 6 easily.

Chicken Roulade
by amy twomey

1 c. black olives
6 T. gluten free corn flake crumbs
1 c. sundried tomatoes
4 T. lemon juice
5 garlic cloves
2 t. dried oregano
8 boneless chicken cutlets
olive oil
1 small yellow onion
4 c. white wine
3 c. chicken broth
2 t. cornstarch
1 c. goat cheese

In a Cuisinart blend olives, sun dried tomatoes(after they have soaked in boiling hot water for 5 minutes). And onions. Place onions aside separately.

In a mixing bowl mix up blended olives, sun dried tomatoes, oregano, salt, cornflake crumbs, garlic and crumbled goat cheese. Place chicken in a zip lock bag smashing with a meat grinder on both sides. Remove from bag, place flat and add a layer of the mixture on top of chicken. Begin rolling it and use 3 tooth picks to hold the roll tight.

Add about 1/2 inch of olive oil to a large pot on medium heat and begin sauteing the rolls, tooth picks and all. Flip them to be sure each side gets browned and then remove from heat and place chicken on a plate set aside.

Using the remaining oil add the diced onions from earlier and saute them for a few minutes. Then add the wine and chicken broth. After about 5 minutes, stirring well add the chicken rolls and cover with a lid and cook on low heat for about 10 minutes. take out rolls, and remove toothpicks carefully with fingers. Cut up into slices and set chicken aside. Whisk together lemon juice with cornstarch and add that to the liquid mixture stirring well for another 5 minutes. Pour sauce over the chicken when you are ready to serve. I love this dish served over a bed of white rice.

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