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1
Preheat the oven to 375 degrees F.
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2
Place the chicken breast between plastic wrap and pound out to 1/4-inch thickness.
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3
Remove top layer of plastic and spread onions and cheese on chicken, leaving about 1 inch bare towards the wider end of the breast.
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4
Season with salt and pepper.
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5
Beginning at the skinnier end of the breast, start rolling it up tightly, and wrap the roulade in plastic and refrigerate until firm.
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6
Place the bread, pine nuts, thyme, salt, and pepper in a food processor and process until it is evenly formed into a powder.
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7
Unwrap the chicken and place it at the top edge of the plastic wrap.
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8
Spread the crumb mixture evenly on the plastic wrap, and roll the chicken across it until it is covered well.
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9
Place a toothpick through the chicken if it does not want to hold closed very well; or tie with kitchen twine.
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10
Heat the oil in an oven-safe skillet and brown roulade, seam side down first, turning gently to brown other sides.
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11
With seam side down, finish cooking the roulade in the skillet in the oven at 375F for 10 minutes.
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12
Turn the roulade over, and cook in the oven for 10 minutes more, or until firm.
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13
Remove toothpicks or twine, if used.
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14
Place the roulade on a cutting board, and with a sharp knife, cut it into six medallions before serving.
