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Chicken Roulade with Olives and Simple Preserved Lemons

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 roulade and 1/4 cup sauce)
You'll need to start two weeks in advance to make these preserved lemons, but purchased preserved lemons are a good substitute for these homemade ones. The tasty olives and olive oil boost the monounsaturated fats. Skinless chicken breasts keep the saturated fat low.

Ingredients

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

Nutrition Information

  • calories 371
  • caloriesfromfat 22 %
  • fat 9.1 g
  • satfat 1.9 g
  • monofat 4.5 g
  • polyfat 1.5 g
  • protein 43.2 g
  • carbohydrate 29.4 g
  • fiber 3.1 g
  • cholesterol 108 mg
  • iron 3.3 mg
  • sodium 825 mg
  • calcium 80 mg

How to Make It

  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 a meat mallet or small heavy skillet. Divide breadcrumb mixture into 4 equal portions; spread 1 portion on each breast half, leaving a 1/4-inch border around outside edges. Roll up each breast half, jelly-roll fashion, starting with short side. Secure with wooden picks or twine.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan; keep warm. Add onion to pan; sauté 2 minutes or until browned. Add wine; cook until reduced to 1/4 cup (about 1 minute), stirring often. Add remaining 2 tablespoons capers, 1 cup water, broth, juice, raisins, and turmeric. Quarter the remaining 6 olives. Add to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 20 minutes, turning chicken after 10 minutes. Serve chicken with sauce.