Greek Chicken Roulades W/White Wine Reduction

• 12 kalamata olives, pitted & divided
• 3 tablespoons fresh breadcrumbs
• 3 tablespoons sun-dried tomatoes packed in oil, minced
• 1 tablespoon lemon zest, minced
• 2 garlic cloves
• 1 teaspoon dried oregano
• 2 boneless skinless chicken breast halves
• 2 teaspoons extra virgin olive oil
• 14 cup diced onion
• 14 cup dry white wine
• 1 12 cups chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

1. Dice 6 olives, set aside.
2. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & oregano in a food processor until minced.
3. Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4".
4. Spread olive-tomato filling on chicken.
5. Roll chicken & secure with toothpicks.
6. Saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side.
7. Remove roulades to a plate.
8. Add onion to skillet, saute 2 minutes.
9. Add wine, cook until liquid is reduced by half, 1 to 2 minutes.
10. Add broth and bring mixture to a boil, add diced olives and roulades.
11. Cover skillet and reduce heat.
12. Simmer for 10 minutes then remove roulades to a plate.
13. Whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute.
14. Slice roulades and serve with sauce.

olives, fresh breadcrumbs, tomatoes, lemon zest, garlic, oregano, chicken, extra virgin olive oil, onion, white wine, chicken broth, lemon juice, cornstarch

Taken from www.food.com/recipe/greek-chicken-roulades-w-white-wine-reduction-460246 (may not work)