greek chicken and spinach roulade with lemon butter sauce

How To Make greek chicken and spinach roulade with lemon butter sauce

• 1

  In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
• 2

  In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
• 3

  Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
• 4

  Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
• 5

  Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
• 6

  heat the same saute pan that the spinach was sauted in with rest of olive oil
• 7

  dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
• 8

  While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades
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