Greek Chicken Roulades with Creamy Orzo

ok, so I made this for dinner last Sunday, tripled this recipe since it is only for two. It is delicious and easy with a gorgeous presentation. Try it!
12 pitted Kalamata olives, divided in half, half to use later in sauce!
3 TB bread crumbs
3 TB minced oil-packed sun-dried tomatoes
1 TB minced lemon zest
2 cloves garlic
1 tsp dried oregano
2 boneless skinless chicken breasts
2 tsp olive oil
1/4 cup diced onioin
1/4 cup white cooking wine
1&1/2 cup chicken broth
1 TB lemon juice
1 tsp. cornstarch
In food processor, dice together the top 6 ingredients. Set aside. With a meat mallet pound breasts between plastic wrap to about 1/4". Spread olive-tomatoe filling on top and roll up lengthwise. Secure with toothpicks, crossed. With a sharp knife, slice across the roll, like sweetrolls, to about 1&1/2 width. This much preparation can be done the day before, cover tightly and store in fridge on Saturday and dinner is made in a snap the next day. Saute the roulades in the olive oil, flat in the pan, on the swirl, on medium high heat to brown, two minutes each side. Remove to a plate. Add the onions and wine and cook about 2 minutes till alcohol cooks off. Add chicken broth. Bring to a low boil and add reserved olives and the chicken back. Cover and simmer 10 minutes. Remove chicken again and whisk together the lemon juice and cornstarch, stir into sauce, simmer a minute then serve the chicken with the sauce over it.
Creamy Orzo
1&1/2 cup chicken broth
1/2 cup dry orzo (pasta)
2 TB minced sun-dried tomatoes
2 TB cumbled feta cheese
1/8 tsp salt and pepper
Bring broth to a boil. Add orzo, cook 9 minutes until liquid absorbed. Remove from heat and stir in the tomatoes and feta, season with s&p and serve with roulades! Delicious!