Chicken roulades

By duckieq

Ingredients

• 12 pitted olives, divided
• 3 t bread crumbs
• 3 t minced sun dried tomatoes
• 1 t lemon zest
• 2 cloves garlic
• 1 tsp dried oregano
• 2 boneless skinless chicken breasts
• 2 tsp evoo
• 1/4 c diced onion
• 1/4 c white wine
• 1 1/2 c chicken broth
• 1 t lemon juice
• 1 tsp corn starch

Preparation

Step 1

1) dice 6 olives and set aside. process 6 olives with breaf=d crumbs, tomatoes, zest, garlic and oregano until minced

2) pound chicken til 1/4"; spread filling into breasts and secure with tooth picks.

3) sauté in oil in large skillet over md- high heat til browned, about 4 minutes. remove to plate and add onions to skillet; sauté 2 minutes. add wine and cook til liquid is reduced by half, 1-2 minutes. add broth and bring to boil. add diced olives and roulades.

4) cover skillet and reduce heat. simmer 10 minutes and remove to plate. whisk together lemon juice and corn starch; stir into sauce. simmer 1 minute. slice roulades and serve with sauce