Chicken, feta, and mint roulade with a blood orange reduction

By cheese1227
March 2, 2010
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Author Notes:

There are two stealth ingredients in this recipe. Tupelo honey is in the roulade stuffing to cut the saltiness of the feta and the tang of the goat cheese. And pomegranate molasses helps sweeten the sauce and solidify its blood red color. There is still penty of zing in this one.


Serves: 6-8 roulade and 1/2 cup of sauce

Chicken roulade

  • 3 ounces feta cheese
  • 3 ounces goat cheese
  • 1 tablespoon Tupelo honey
  • 3 tablespoons mint, chopped
  • 3 tablespoons toasted pine nuts, chopped roughly
  • 2 Chicken breasts, sliced in half, pounded flat into 1/4 inch thickness and cut inot 2 1/2- to 3-inch wide strips by 5-inches. You should have 6-8 pieces.
  • Olive oil

Blood orange reduction

  • 1 cup strained blood orange juice, approximately 4 oranges
  • 2 teaspoons pomegranate molasses
  • 1 ounce butter
  1. Cream feta, goat cheese and honey by hand. Stir in mint and pine nuts. Set aside.
  2. Line up pieces of chicken breast. Place approximately one tablespoon of cheese filling on each piece of pounded chicken breast. Tightly roll the chicken around the filling and secure the roulade with a tooth pick.
  3. Heat saute pan and olive oil. Brown all sides of the roulades and then place in a 375 degree oven to finish for about 7-10 minutes.
  4. While the chicken is cooking, reduce the blood orange juice by half and stir in the pomegranate molasses. Take the sauce off the heat and whisk in the butter.
  5. Remove the roulade from the oven and pull out the toothpicks from each one. Place 3-4 roulade on each plate and pour the sauce equally over both servings.

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