- 2 tablespoons extra-virgin olive oil plus more for brushing
- 4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
- Kosher salt and freshly ground black pepper
- 4 ounces crumbled feta or goat cheese
- 4 garlic cloves, minced
- 1/2 onion, finely chopped
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup dry white wine
- Pinch red pepper flakes
- 1/2 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- 1 bundle golden beet greens
- 8 slices of ham or prosciutto
Prepare beet greens by simply sautéing in a little olive oil, salt and pepper. Cool for few minutes then transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. There should be 1/2 cup of greens.
Meanwhile, combine onion, garlic, red pepper flakes, 1 teaspoon of the oil, and 1 tablespoon water in medium nonstick skillet. Turn heat to medium; when onion sizzles, turn heat to low, cover, and cook, stirring once, until softened, about 3 minutes. In small bowl, stir together onion mixture and greens. Set skillet aside.
Divide sautéed beet green mixture among cutlets. Spread to edges of 3 sides, leaving about 1" at narrow tip free of greens. Sprinkle with feta and few slices of prosciutto or ham. Tightly roll up chicken and secure with either wooden picks or kitchen twine.
Add remaining 1 teaspoon oil to skillet. Add chicken and cook over medium heat, turning, until golden brown on all sides, about 10 minutes. Add broth and splash of white wine cover, and cook over low heat, about 7 minutes. Uncover and transfer roulades to serving platter. Cover with foil to keep warm.
Boil juices in skillet until reduced to a glaze, about 5 minutes. Diagonally slice roulades into inch thick pieces, drizzle with pan juices, and serve by its self or with my butternut squash purée and vegetable trio or whatever side dish you prefer. Enjoy!