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Chicken Roulades with Sun-Dried Tomato & Feta Orzo

Saturday, 26 October 2013 08:02  by Mitzi.

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

Last modified on Friday, 25 October 2013 16:13

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