- 2 tablespoons soft fresh goat cheese (such as Montrachet)
- 1 tablespoon chopped fresh chives or green onion tops
- 2 tablespoons chopped fresh parsley
- 2 skinless boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup canned low-salt chicken broth
- Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend.
- Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6 inches by 3 inches. Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece. Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper.
- Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour sauce over chicken. Sprinkle with remaining 1 tablespoon parsley and serve.