Preheat oven to 450ºF.

Pulse ingredients for tapenade in a small food processor until finely chopped but not a smooth paste.

Flatten chicken with a mallet between sheets of plastic or waxed paper until very thin, and spread with tapenade and parmesan cheese.

Roll up chicken breast and secure with twine, then season with salt and black pepper.

Brown on all sides in an oven-safe skillet in a small amount of olive oil.

Finish in a 400ºF. oven until the internal temp is 160ºF. (about 15 minutes).

Allow chicken to rest for ten minutes, then remove twine and slice into roulades.