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Daphne Oz Mediterranean Chicken Roll

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This healthy flavorful Chicken roll is sure to be a new weeknight go-to meal.

Enjoy the recipe clip below:

4 chicken cutlets (pounded thinly)
1/2 orange (juice and zest)
2 tablespoons extra virgin olive oil
salt and pepper
1 cup pitted Castelvetrano olives (plus more to garnish)
2 tablespoons capers
2 cloves garlic
1/4 cup dates (pitted)
1/2 bunch parsley (leaves only, plus more to garnish)
4 ounces crumbled feta

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.

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