Dice 12 olives; set aside. Process remaining 30 olives, bread crumbs,tomatoes, zest,garlic and oregano in food processor until minced.

USING A MEAT MALLET, pound chicken between plastic wrap to a thickness of 1/4 inch. spread olive-tomato filling on chicken. Roll chicken;secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes.Remove roulades to a plate.Add onion to skillet; saute 2 minutes.Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and roulades.

Cover skillet; reduce heat .Simmer roulades 7 minutes; remove roulade to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet.Simmer 1 minute. Slice roulades; serve with sauce.