GREEK CHICKEN ROULADES W/WHITE WINE REDUCTION

Steps:

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