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Chicken Roulade
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| 8oz. | Goat cheese, slightly softened |
| 11/2 tsp | fresh sage, chopped |
| 11/2 tsp | fresh marjoram, chopped |
| 11/2 | fresh thyme, chopped |
| 1 tsp | fresh rosemary, chopped |
| 1 | whole boneless chicken breast |
| Salt | |
| pepper | |
| 4 prosciutto slices | |
| 1/2 cup | GF flour |
| 2 | eggs beaten |
| 11/2 cups | GF bread crumbs |
| 4 tbsp | olive oil |
Preheat oven to 350. In a mixing bowl mix goat cheese and herbs together;set aside.pound chicken to 1/4" thickness.season with salt and pepper.place two slices of prosciutto on each breast.divide goat cheese mixture and spread on each breast.roll up and secure with tooth picks.dredge chicken in flour then in egg and then in bread crumbs.heat olive oil in skillet and sauté until lightly brown.transfer to baking sheet and bake for 20 mins.
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