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1
Preheat oven to 350 degrees F. Meanwhile, in medium bowl, combine Brussels sprouts and walnuts.
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2
Drizzle with lemon juice and 1 tbsp.
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3
olive oil; season generously with salt and pepper and toss to combine.
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4
Spread pounded, butterflied chicken pieces cut sides up and short sides facing you on clean work surface; season upward facing sides with salt and pepper.
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5
Lay thin layer of 2 to 3 pecorino slices over each piece of chicken and top with Brussels sprout mixture.
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6
Place 2 to 3 more slices of cheese on top.
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7
Starting at one long end, roll chicken around sprouts and cheese mixture like you would a carpet.
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8
Stuff any fallen sprouts back into cavity.
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9
In large cast iron or stainless steel skillet, add remaining 2 tbsp.
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10
olive oil over medium-high heat.
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11
Season outsides of chicken generously with salt and pepper, and clean away any sprouts that have adhered to outside.
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12
Carefully transfer chicken seam side down to the preheated pan, leaving as much space between each as possible.
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13
Let cook until golden brown and sealed, 2 to 3 minutes, then continue to rotate chicken every 2 to 3 minutes until golden brown on all sides, about 8 minutes total.
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14
Transfer to oven and cook until chicken is no longer pink throughout, 10 to 15 minutes.
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15
Remove and let cool slightly, then slice roulade into 1-inch-thick coins.
