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. ---------------------------------------------------------------------------
Nutrition
Ingredients
