8 oz goat cheese, slightly softened
1/2 tsp fresh sage, chopped
1/2 tsp fresh marjoram, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary
1 chopped whole, boneless, skinless all natural chicken breast, split and trimmed (1 to 11/2 lbs)
salt and pepper
4 prosciutto slices, sliced thin
½ cup all-purpose flour
2 eggs, beaten
1 ½ cup panko bread crumbs
4 Tbsp olive oil

Serves 4    Hands-on time: 75 minutes    Total time: 1 hour, 75minutes

Preheat oven to 350°F. In a small mixing bowl mix goat cheese and herbs together, set aside. Pound chicken breast to 1/4-inch thickness. Season with salt and pepper. Place 2 slices of prosciutto on each breast. Divide goat cheese mixture in half and spread on each breast. Roll up each breast and tuck in ends to secure cheese (use toothpicks if necessary). Dredge chicken roll-ups in flour (shake off excess), then in egg and then in panko bread crumbs. Heat olive oil in a medium skillet and lightly saute each side of roll-ups until lightly brown. Transfer to a baking sheet and bake for 20 minutes or until internal temperature reaches 165°F (juices should run clear) Remove toothpicks, if used, and cut each piece in half to serve.

Page 28, The Fresh Market magazine