Spanish Chicken Rolls with Olives

Are you still on the look out for something delicious to serve with that glass of chilled white wine or sherry ? Something to nibble between the sips and the conversations... then try these Spanish Chicken Rolls with Olives. They are pretty awesome !

It is a recipe inspired from the book Tapas.  While I had heard the word Tapas before, till sometime back I did not know where it came from... Here is what I learnt from the book.

The word Tapas comes from tapa,  a Spanish word for lid - specifically the "lid" created by the slice of bread that an innkeeper would thoughtfully place on top of a customer's wine glass to keep out the flies and dust between sips. The Andalucians then came up with the idea of balancing a morsel of something tasty on top of the bread to nibble on..... and a new Spanish institution was born.

Interesting right ?

I have been trying out little nibbles from this book ever since I borrowed it from the library. While most of them are nice, this one is special.  It looks pretty and tastes gorgeous... the perfect package for entertaining family and friends... also it is fairly easy to prepare. You can serve it hot or at room temperature... but how ever you do, try and serve them in pretty plates with bright colors in a typical Spanish style....

Spanish Chicken Rolls with Olives

-

Recipe by Inspired by Tapas & Simply Recipes

Prep time: Minimum 1 hours 15 minutes including marination time                               Cook time: 55 minutes
Total time: Minimum 2 hours 15 minutes                                                                    Yield:

Ingredients

For marination

• 1 1/2 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 2 cloves garlic, grated
• 2 tsps brown sugar
• 1 1/2 skinless, boneless chicken breasts ( about .75 lbs)

For the chicken rolls

• 1/3 cup black olives, pitted, drained and chopped
• 3 1/2 tbsps unsalted butter, softened
• 2 tbsps fresh cilantro, chopped
• to taste salt
• to taste pepper
• 1 tbsp olive oil
• 2 tbsps Sherry
• 2 tbsp golden raisins

Cooking Directions

1. Combine all the ingredients of the marinade in a big flattish bowl and keep aside.
2. Place the chicken breasts between 2 sheets of plastic wrap or parchment paper and beat gently with a meat mallet or the side of the rolling pin till they are about 1/8 inch in thickness.
3. Place the flattened chicken breasts in the bowl containing the marinade, coat them well with it. Cover the container and refrigerator for at least 1 hour or up to overnight.
4. When ready to cook, preheat oven to 350 degrees F.
5. Mix 3 tbsps of the olives, the butter and the cilantro in a bowl.
6. Spread the olive and herbed butter over one side of each flattened chicken breast and roll up. Secure with a wooden toothpick or tie with a clean string.
7. Place the chicken roll ups in a oven proof dish.
8. Mix the olive oil and the sherry in a cup and season it with salt and pepper.
9. Drizzle the oil-sherry mixture over the chicken roll ups, add the remaining marinade and olives to the baking dish, cover it loosely with an aluminium oil and bake in preheated oven for 45 minutes.
10. Remove the foil, add the raisins in the baking dish and bake for another 5-10 minutes, until the chicken pieces are tender and the juices run clear when the chicken is pierced with a sharp knife.
11. Transfer the chicken rolls to a cutting board. Discard the toothpicks or strings.
12. Then using a sharp knife, cut them into slices and serve on warmed serving dishes along with the remaining chopped olives and raisins.

Notes

• It is easier to cut the chicken rolls from logs prepared from half of the chicken breast rather than a whole chicken breast.
• In case you prepare these in advance, cut the chicken rolls and put it back in the dish it was baked, and just before serving cover the dish with aluminium foil and reheat in the oven for 5 minutes at 350 degrees F. 

• In case a few pieces from the rolled log fall while you are slicing it, don't panic... Simply put the chicken rolls, olives and raisins in a serving dish and serve as a side.... they taste just as good !

I shall be sharing this at the following parties.

Monday : Mix it up Monday, The Scoop, Made with love Monday, 
Marvelous Mondays @ This Gal Cooks, Melt in your Mouth Monday, Inspiration Monday Party Sharing Monday, 
Inspire Me Monday, Clever Chicks Blog Hop,Maniac Monday Linky Party

Meatless Monday:Meatless Monday My Sweet and Savory

Tuesday : Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations, 
Show Me What You Got @ Our Delightful Home ,  Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles,  Tasty Tuesday @ Anyonita Nibbles,  Hearth and Soul blog Hop, 
In & Out of the Kitchen @ Feeding Big & More, Tuesday's Table @ Love in the Kitchen, 

Wednesday : What's Cooking Wednesday @ Buns in my Oven, Cast Party Wednesday @ Lady Behind the Curtain, 
Show and Share @ Semi Homemade Mom, Wine'd Down Wednesday, 
Wonderful Food Wednesdays at @ All She Cooks Wednesday, Whatsit@White Lights on Wednesday, 
Wednesday Extravaganza @ Hunger Little Girl, Create & Share @ The Trendy Tree House,
What I Whipped Up Wednesday @ Sugar & Dots Look, What I Made @ Creations by Kara

Thursday: Link it Up Thursday @ Seven Alive, Fantastic Thursday @ Three Little Chiefs, 
Thriving on Thursdays @ Domesblissity,  Full Plate Thursday @ Miz Helen's Country Cottage , 
 Freedom Friday @ My Turn,  Thursday's Treasures @ Food Done Light,Pin it Thursday @ Sweet Bella Roos

Friday : Foodie Friday @ Simple Living and Eating,  Friday Linky Party @ The Pin Junkie, 
Get Him Feed @ Anyonita Nibbles, Friday Favorite (DYI too) @ Simple Sweet Home,  
Foodie Friday @ Not Your Ordinary Recipes, Foodie Friday @ Rattlebridge Farm, 
Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts, 
Weekend Potluck @ Sunflower Supper Club, The Weekend re-Treat @The Best Blog Recipes