PREPARE THE CHICKEN

Place the chicken breasts leaving a good 2 inches between them on a sheet of wax paper on the counter. (alternatively, you can work on one breast at a time).

Open them up like a book. It may be that only the 'tender' is the part that will fold over.

So you're going to butterfly them to help them open up more.

Taking a sharp knife, cut vertically down the thick part of the meat down the middle close to where the tender is attached. Don't cut all the way through, only about half way. By doing this, you will allow more meat to fold over the tender.

Thus the meat will be more evenly distributed in front of you. 

Once both have been done, cover with another piece of wax paper. Pound the meat until it has spread out to a uniform thickness of about 1/4", no thinner.

Ensure that the wider part of the breast is at the bottom, and the 'pointier' end is at the top.

Divide the goat cheese between the two breasts, on the lower part of the breasts. Spread out with a knife, but don't go to the very edges.

Divide the freshly chopped herbs over the cheese.

Working one at a time, fold the sides over the cheese filling. Then take the bottom part of the meat and fold up over the cheese, enclosing the side meat.

Roll up firmly towards the pointy end, not pulling so tightly that the meat tears, (there may be natural tears, don't worry about those)

Once rolled up completely, use toothpicks to secure the end flaps.

Place 1 tbsp of the pepper in a small plate that will hold the rolled breasts. Place the breasts firmly into the pepper.

Cover the rest of the breasts with the remaining pepper, using any that falls into the plate to cover the sides etc. You want as much pepper as possible covering all the sides. Depending on the size of the rolls, you may want to use more pepper.

COOK

Heat a medium saute pan over medium high heat. Add 1 tbsp of olive oil to the pan. Place the rolls into the oil and sear until a good crust develops (about 4 minutes)

Gently loosen and turn to sear the next side. Keep up, adding more oil if necessary, until all sides are browned nicely.

Add the wine and stock. Cover and then reduce the heat to a gently rolling simmer.

Cook for 20 minutes, until the meat is cooked through. Remove the breast rolls to a plate to rest.

Stir, and watch, because it will hit a point where suddenly that beautiful sauce disappears and leaves a glaze at the bottom of the pan. You want to ensure that you have enough gravy for the both of breasts.

TO SERVE

Slice the rested rolls on the diagonal into 4 equal pieces. Serve with gravy poured over them, or conversely, place some gravy on the bottom of the plates and serve the pieces on top of it.