Greek Chicken Roulades

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.