Feta and Olive Chicken Rollatini with Israeli Couscous Salad and Ladolemono

Feta and Olive Chicken Rollatini with Israeli Couscous and Ladolomono

This is a Greek inspired recipe for Chicken Rollatini stuffed with Feta cheese and olives. It’s served over a warm Israeli couscous tossed with onion, garlic, grape tomatoes, cucumber and more olives. A lemon and oil dressing called Ladolemono ties them together and brightens up the entire dish.

The dish is a layering of Greek flavors that begins with the chicken. It is marinated in lemon, Dijon mustard, garlic, olive oil and dried spices like oregano and thyme resulting in incredibly tender and moist chicken. You can use green or black olives or a mixture of the two in both the filling and the couscous. You can also replace the couscous with rice if you like. Cook it through before tossing with the vegetables.

This satisfied my huge craving for Greek flavors! It was a mingling of intensity with every taste sensation you can imagine. A mix of briny olives, a sharp bite from the salty feta, tangy tartness from the lemon, the crisp bite of the tomato and cucumber combined with the soft, pearly couscous and succulent chicken. Flavors gone wild.

Feta and Olive Chicken Rollatini with Israeli Couscous and Ladolemono

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Feta and Olive Chicken Rollatini with Israeli Couscous Salad 
(by Reeni)

Marinade
1 Lemon, juiced
4 cloves Garlic, chopped
1/3 cup Olive Oil
2 teaspoons Dijon Mustard
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound Chicken Cutlets, (4)

Ladolemono (adapted from How to Roast a Lamb)
1/4 cup Lemon juice, fresh squeezed
1 tablespoon Dijon Mustard
1 tablespoon Oregano
Kosher or Sea salt and Fresh Black Pepper
1/2 cup Extra-Virgin Olive Oil

For Chicken Filling
4 – 5 ounces Feta
heaping 1/2 cup chopped Olives, green and/or black, chopped
toothpicks

Couscous
1 small Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 + 1/2 cup Israeli Couscous
1/2 cup Grape tomatoes, sliced in thirds
1/2 cup Cucumber, diced
1/2 cup Olives, green and/or black, chopped
1/3 cup fresh Parsley, chopped
Sea salt and Fresh Black Pepper

1. Early in the day or a few hours before cooking whisk all the marinade ingredients together in a large shallow dish. Add the chicken and coat well on both sides. Refrigerate.

2. To make the ladolemono combine lemon juice, mustard, oregano, salt and a few grinds of black pepper in a small bowl. Whisk to blend and drizzle in olive oil. Refrigerate. It will separate so whisk well before serving.

3. Preheat oven to 400 degrees. Lightly grease a 9×13 baking pan. To make the filling use a fork to mash the feta cheese. Add the olives and gently mash them into the mixture, don’t completely mash them just incorporate them into the feta. Take a chicken cutlet and using 1/4 of the mixture spread it from one end to the middle of the cutlet. Roll up and hold together with toothpicks. Repeat with the rest of the cutlets. Bake for about 20 minutes depending on the size of the cutlets(165-174 degrees).

4. Meanwhile in a large skillet saute onion in 2-3 tablespoons oil over medium-low heat until tender and translucent. Add garlic, saute until fragrant. Add couscous and more oil if needed. Saute couscous for 2-3 minutes. Add 1 and 1/2 cups of water. Bring to a simmer and cover. Simmer slowly for 10-12 minutes until water is absorbed. Turn off heat. Stir in tomatoes, cucumber and olives. Put lid back on and let sit for 5 minutes. Stir in parsley and season with salt and pepper.

5. Serve chicken over the couscous drizzled generously with ladolemono.

Printable Recipe
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Feta and Olive Chicken Rollatini with Israeli Couscous and Ladolemono

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Comments

  1. says

    You know how to get me every time. You know I make some of your recipes and here is another that is calling my name! I love the flavors and it is so beautiful on the plate. Another winner and another tryer for me! It's like I have my own personal recipe creator. Thanks, darling!

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