Chicken Roulade with Olives and Simple Preserved Lemons

Chicken Roulade with Olives and Simple Preserved Lemons Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.


4 servings (serving size: 1 roulade and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional 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


1/3 cup dry breadcrumbs
6 tablespoons capers, rinsed, drained, and divided
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


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.

Jaime Harder, MA, RD,

Cooking Light

April 2008
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