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CHICKEN - BAKE - Mediterranean Chicken Roll
Nb persons: 6
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| Mediterranean Chicken Roll The Chew Recipes ingredients MEDITERRANEAN CHICKEN ROLL | |
| 4 | chicken cutlets, (pounded to 1/4-inch thick) |
| 2 tablespoons | extra-virgin olive oil |
| 1 cup | pitted green olives, (such as Castelvetrano) |
| 2 tablespoons | capers |
| 2 cloves | garlic |
| 1/4 cup | dates, (pitted) |
| 1/2 bunch | parsley, (leaves only, plus more to garnish) |
| 1/2 | orange, (juice and zest) |
| 4 ounces | feta cheese, (crumbled) |
Kosher salt and freshly ground black pepper (to taste)
step-by-step directions
Preheat oven to 375ºF.
Place a chicken cutlet on a meat board in front of you. Place a piece of plastic wrap on top of the chicken. Pound the meat out into an even, thin layer. Set aside on a baking sheet. Repeat with remaining chicken cutlets. Drizzle 1 tablespoon of extra-virgin olive oil over the meat and season with salt and pepper. Massage to evenly coat.
To the bowl of a food processor, add the olives, capers, garlic, dates, parsley, the juice and zest of half an orange, and a pinch of salt and pepper. Pulse until finely chopped. Add the mixture to a medium bowl and fold in the crumbled feta.
Place a piece of the chicken in front of you. Spread an even layer of the tapenade on the chicken. Starting from one end of the chicken, roll up tight like a jelly roll. Secure the seam with a toothpick. Place the cutlet seam-side-down on a baking sheet. Continue to fill and roll the rest of the chicken. Place the chicken in the oven to roast for 20 minutes, or until the internal temperature is 160 degrees F.
Let the chicken rest for 5 minutes. Remove toothpicks and discard.
To serve, cut the chicken rolls into 3 pieces. Garnish with more chopped olives and parsley. Finish with some fresh orange juice squeezed over the top.
Tip: replace the green olives with pitted Kalamata olives for a saltier filling.
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