2 Tbsp. extra virgin olive oil, plus extra for brushing
4 (6-8 oz.) boneless, skinless chicken breasts, pounded to ¼-1/8 inch thickness
salt and pepper
4 oz. Feta cheese, crumbled
1 Tbsp. dried Italian seasoning
4 cloves garlic, minced
1 tsp. lemon zest
½ cup dry white wine
½ cup chicken broth
2 Tbsp. fresh lemon juice

Instructions

1. Preheat oven to 450*F.
2. Brush each pounded piece of chicken with some olive oil, and sprinkle with salt and pepper.
3. Combine the feta, Italian seasoning, garlic and lemon zest in a small bowl.
4. Sprinkle each chicken breast with the cheese filling, making sure not to get too close to any of the edges.
5. Starting with the narrow end of the chicken breast, roll it up, jelly-roll style, making sure all of the filling stays inside. Tie with twine at 1" intervals. Repeat with remaining chicken breasts. (At this point, you can place the chicken in a dish, cover, and chill until cooking time, if desired.)
6. Heat the 2 Tbsp. olive oil in a large, heavy skillet over medium-high heat. Add the chicken roulades, and cook until browned on all sides, about 10 minutes.
7. Move the chicken to a baking dish, and bake until a thermometer inserted in the thickest part of the chicken reads 160*F, about 5-7 minutes longer.
8. Add the broth, wine, and lemon juice to the pan. Bring to a boil, and scrape up all of the browned bits from the chicken into the sauce. Allow to reduce down to about ½ cup, about 5 minutes.
9. Cut the strings from the roulades, slice into rounds, and spoon the pan sauce over the chicken to serve.