gem

Admissions Concierge

Click Here for more information or to request a communication by phone, email or text.

Or Call

877-817-3422

We are here for you 24/7
Fast, confidential response

Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

FIND OUT MORE

beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

Create a Life Worth Living

 

Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

Unlocking Mental Health—Gardening

A Girl and Her Father

A Girl and Her Father

Soup au Pistou

Soup au Pistou

Contemplation

Sore Throat Solutions

Can You Give Us A Twirl?

Broccolini Flounder Bake

The Reality of Sexual Assault

World Kindness Day

World Kindness Day

How to Stock Your Pantry: The Essentials

How to Stock Your Pantry: The Essentials

National Pomegranate Month

National Pomegranate Month

More Than Cute

Mental Health Wellness Week

Pineapple Chicken Stir-Fry with Black Bean Sauce

Pineapple Chicken Stir-Fry with Black Bean Sauce

Addicted to Food

Taylor Swift and Anxiety

Taylor Swift and Anxiety

Essential Kitchen Equipment: Back to the Basics

Adele and the Reality of Growing Older

Maureen O’Hara—A Legacy

Maureen O’Hara—A Legacy

What Is Self Care?

Black Lentil Beet Salad

Black Lentil Beet Salad

Helping One Another

Helping One Another

Mental Illness Awareness

Women, You ARE Beautiful!

Women, You ARE Beautiful!

Domestic Violence Awareness Month

Unconditional Worth

Unconditional Worth

Empowering or Disheartening?

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Coping with Anger

Art in the News

Sweet Potato Salad

Sweet Potato Salad

Hurricane Prep

Hurricane Prep

Fashion Trends: The Knit Cap

Fashion Trends: The Knit Cap

Alone Time

Chicken with Artichoke-Sun-Dried Tomato Pesto

The Arms of Irony

Focus the Mind, Reap the Rewards

Focus the Mind, Reap the Rewards

Chocolate Avocado Cookies

The Necessity of Silence

The Necessity of Silence

Recovery

Recovery

Service with Style

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Family Illness And The Dog

The Social Media Phenomenon

Top 10 Vegetarian Proteins

Know Who You Are

The Body and Soul - 5 Ways to Relax

Dr. Wayne Dyer Lives On

Toasted Ciabatta with Shrimp, Tarragon, and Arugula

Music—It’s More Than Noise

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
More in this category: « Holiday Stress The Art of Collage »

Add comment


Blog Archive

It should be understood that any persons in pictures displayed on this page are models, and the pictures are used for illustrative purposes only.