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Chicken Roulade With Olives And Simple Preserved Lemons

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1/3 cup dry breadcrumbs

6 tablespoons capers, rinsed, drained, and divided

1 tablespoon chopped Simple preserved lemons

12 pitted ripe olives, drained and divided

2 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

2 teaspoons olive oil

2 cups chopped onion (about 1 medium)

1/2 cup dry white wine

1 cup water

1 cup fat-free, less-sodium chicken broth

2 tablespoons fresh lemon juice

1/2 cup golden raisins

1/4 teaspoon ground turmeric

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