Chicken Roulade with Olives and Simple Preserved Lemons

Ingredients

• 6 tablespoons capers divided rinsed drained
• 0.3 cup breadcrumbs dry
• 0.5 cup wine dry white
• 1 cup fat-skimmed beef broth fat-free
• 2  garlic clove minced
• 0.5 cup golden raisins 
• 0.3 teaspoon turmeric 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 12  olives divided pitted ripe drained
• 2 cups onion chopped ( 1 medium)
• 1 tablespoon simple preserved lemons chopped
• 24 ounce chicken breast halves boneless skinless
• 1 cup water 

Equipment

• food processor
• frying pan
• blender
• plastic wrap
• meat tenderizer
• kitchen twine

Directions

1. Combine breadcrumbs, 1/4 cup capers, 1 tablespoon Simple Preserved Lemons, 6 olives, and garlic in a food processor or blender, and pulse 10 times or until the mixture is coarsely chopped.
2. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Divide breadcrumb mixture into 4 equal portions; spread 1 portion on each breast half, leaving a 1/4-inch border around outside edges.
3. Roll up each breast half, jelly-roll fashion, starting with short side. Secure with wooden picks or twine.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add chicken to pan; cook 6 minutes, browning on all sides.
6. Remove chicken from pan; keep warm.
7. Add onion to pan; saut 2 minutes or until browned.
8. Add wine; cook until reduced to 1/4 cup (about 1 minute), stirring often.
9. Add remaining 2 tablespoons capers, 1 cup water, broth, juice, raisins, and turmeric. Quarter the remaining 6 olives.
10. Add to pan; bring to a boil.
11. Add chicken to pan; cover, reduce heat, and simmer 20 minutes, turning chicken after 10 minutes.
12. Serve chicken with sauce.