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1
Preheat oven to 325 degrees.
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2
Rinse the chicken well and pat it thoroughly dry.
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3
Place the chicken breasts between 2 pieces of waxed paper, and pound on them gently with a rolling pin or a heavy weight until they are about 1/4-inch thick throughout.
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4
In a small bowl, mix together the goat cheese, garlic, and a generous amount of pepper.
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5
Stuff the chicken breasts.
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6
Lay a slice of prosciutto on top of 1 piece of chicken (if the prosciutto is larger than the chicken breast, trim to fit).
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7
Place one-eighth of the goat cheese mixture on the top third of the prosciutto, and roll up the chicken breast to enclose the cheese.
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8
Set it, seam side down, on a clean counter or plate, and repeat with the remaining chicken breasts.
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9
They will stay rolled quite easily without needing anything to secure them.
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10
Place the bread crumbs in a shallow bowl or plate, and season lightly with salt and pepper.
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11
Whisk the eggs in a large shallow bowl and set them next to the bread crumbs.
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12
Dip each rolled chicken breast in the bread crumbs to coat it well, then in the beaten egg, then again in the breadcrumbs.
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13
Use 1 hand for dipping the chicken in the crumbs, and the other for dipping into the eggs to minimize the amount of crumbs sticking to your fingers.
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14
Heat the oil in a large heavy skillet over medium-high heat.
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15
When it is hot but not smoking, brown the chicken breasts turning them, frequently, until they are golden on all sides, about 7 minutes total.
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16
(Do not overcrowd the pan.
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17
Brown the chicken breasts in 2 batches if necessary.)
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18
Remove them from the pan and arrange them in a single layer in an 8 by 14-inch enamel or ceramic baking dish.
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19
Place the dish in the center of the oven and bake for 30 minutes.
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20
Let cool and refrigerate.
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21
Cut into 6 slices.
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22
Whisk together oil, vinegar and mustard.
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23
Season to taste.
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24
Toss salad with vinaigrette.
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25
Place on plate.
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26
Arrange chicken slices on top of salad.
