Chicken Roulades with Tapenade and Prosciutto

Place one chicken breast between two pieces of wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it's 1/4-inch thick. Repeat with the remaining chicken breasts. In the bowl of a food processor, combine the sundried tomatoes packed in oil, olives, garlic cloves, lemon zest and bread crumbs. Pulse until well combined and the mixture blends into a paste. Spread one-fourth of the mixture on one side of each of the chicken breasts then top it with a slice of prosciutto. Tightly roll up each chicken breast and secure it with a toothpick. Season the roulades with salt and pepper. Heat a large skillet over medium heat and add 2 to 3 tablespoons olive oil. Sear the roulades on all sides, cooking them until the interior reaches 165 ºF. Allow the cooked roulades to rest for 5 minutes. Remove the toothpicks from the roulades then slice and serve.