Chicken Roulade
Ingredients
- 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 feta, crumbled
- 2 tablespoons minced fresh oregano
- 4 garlic cloves, minced
- 1 /2 teaspoon finely grated lemon zest
- 1 /2 cup dry white wine
- 1 /2 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- Lemon wedges
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