Greek Chicken Roulade with Rice

These are delicious chicken breasts stuffed with french bread crumbs, sundired tomatoes and kalamata olives.  The rice side dish continues these flavors with the addition of feta cheese.  It is a great dinner.  You could make the breasts, slice them and serve with a green greek salad if you want to skip the carbs in the rice.

For the chicken:

2 bonelesss, skinless chicken breasts
2 slices french bread
3 T. oil packed sun dried tomatoes
12 kalamata olives
1 t. dried oregano

Between 2 sheets of waxed paper, place the chicken breasts.  Using a meat mallet or rolling pin, pound the breasts flat.  In a food processor place the french bread, broken into pieces, olives, tomatoes and oregano.  Pulse until mixed well and bread becomes crumbs.
Put the crumb mixture on the top of the flattened breasts and roll up.  Secure with toothpicks or cooking twine.  Place in a baking pan and bake at 350 degrees for 25-30 minutes.

For the rice:
In a large saucepan put
2 c. water
1 c. rice
2 T. sundried tomatoes
Cook for 20-40 minutes (depending on the type of rice you have chosen.)  After the rice is done mix in 12 sliced kalamata olives and 3 T. feta cheese.