Chicken Breast Roulade Stuffed with Ham and Goat Cheese

Preheat the oven to 350 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season both sides with salt and white pepper. Place 1 slice of the ham and 1-oz. of the goat cheese in the center of each breast. Roll each chicken breast from the end, and secure with a toothpick. Be sure there are no openings where the ingredients can leak out.

Put the flour in a separate, shallow bowl, then dredge the chicken breasts through the flour until they are coated. Heat the olive oil in a pan over medium heat. Add the chicken breasts and brown on one side. Flip the chicken breasts to brown the remaining side.

Remove the chicken breasts to a baking sheet, and place the sheet in the oven. Cook for 15 minutes.

While the chicken is cooking, bring the chicken stock to a simmer in a separate pan. Allow it to reduce by half. Just before serving, add the herbs to the stock. Serve the chicken breasts with the herb broth.