This recipe comes to us from Mtndog in the Celiac Disease Forum:
4 boneless chicken breast halves, skinned
½ cup fresh goat cheese or moscarpone (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
½ cup dry gluten-free breadcrumbs (I used Gillians)
2 tablespoons (¼ stick) unsalted butter melted
¼ cup (½ stick) unsalted butter
½ pound mushrooms, sliced
¼ cup dry white wine
2/3 cup chicken stock or canned low-salt broth (I used Pacific Naturals)
4 tablespoons chilled unsalted butter (½ stick), cut into 4 pieces
Salt and pepper
For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of ¼ inch using meat mallet (I didnt have one so I just sat on it). Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Put toothpick in.
Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish and remove toothpicks. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
For sauce: Meanwhile, melt ¼ cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.
Cut rolls crosswise into ½-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.