As i was browsing through a few recipe, decided on trying something entirely new, I came upon this recipe in Saveur Magazine, which I have adapted a bit.
6 large chicken breast. skinless
16 oz plain goat fresh goat cheese (1 1/2 log), at room temperature)
12 slices of prociutto
6 cloves garlic, finely chopped
4 sprigs rosemary
12 oz assorted mushrooms (crimini, shiitake...) sliced
1/4 cup chopped flat leaf parsley
3 cups chicken broth
5 Tbsp butter
Butterfly the chicken breasts and pound until 1/8-inch thick.
In a bowl, cream the goat cheese. Add about half the garlic, and half the rosemary, finely chopped.
Spread the goat cheese mixture evenly on the chicken breasts. lay 2 slices of prosciutto on top of the cheese and roll the chicken tightly.
Tie the rolls with the twine.
Heat about 2 Tbsp olive oil and 2 Tbsp butter in a large saute pan. Add the mushrooms, and cook without stirring, about 5 minutes. When browned, stir and cook until tender, 5 minutes more.
Transfer to a plate.
Dredge the chicken rolls in flour. In the same saute pan, heat another 2 Tbsp olive oil and 2 Tbsp butter. Add the chicken and sear all sides until golden brown. Cover and cook until cooked through, about 12 more minutes. Transfer to a plate.
In the same saute pan, add the chicken broth, the remaining garlic and rosemary, and the Galliano. Reduce by about a third, 7 - 10 minutes. Add the mushrooms, and the chicken. Turn to coat until heated through.
Transfer to a serving platter and sprinkle with the chopped parsley.
Serve with rice.