12 pitted kalamata olives, divided
3 tbsp fresh bread crumbs
3 tbsp minced oil-packed sun-dried tomatoes
1 tbsp minced lemon zest
2 cloves garlic
1 tsp dried oregano
2 boneless, skinless chicken breast halves (6 oz each), trimmed of fat
2 tsp extra-virgin olive oil
1/4 cup diced onion
1/4 cup dry white wine
1 1/2 cups low sodium chicken broth
1 tbsp fresh lemon juice
1 tsp cornstarch
Dice 6 olives, set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic and oregano in a food processor until minced.
Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4 inch. Spread olive-tomato filing on chicken. Roll chicken, secure with toothpicks.
Saute roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes. Remove roulades to a plate. Add onion to skillet, saute 2 minutes. Add wine, cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil, add diced olives and roulades.
Cover skillet, reduce heat. Simmer roulades 10 minutes, remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce skillet. Simmer 1 minute. Slice roulades, serve with sauce.
