Serving Size / Yield
- 4-6 oz. boneless, skinless chicken breasts
- 4 oz. feta, crumbled
- 2 Tbs. oregano, minced
- 2 Tbs. extra-virgin olive oil
- 1/2 C chicken broth
Line a baking sheet with waxed paper. Brush with oil.
Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Sprinkle chicken with feta and oregano, garlic.
Beginning at the narrower end of 1 chicken breast, roll up. Tie with kitchen twine. Repeat with remaining chicken.
Preheat oven to 450 degrees.
Heat extra virgin olive oil in a skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.
Place in baking dish in oven and bake for 5-7 minutes. Add broth.