"This is a recipe I got from an old cookbook when I first started cooking as a teen and was the first recipe where I flambeed! Now it is a standard recipe that I occasionally pull out of my memory to cook for dinner parties and special occasions. Like kicked-up Chicken Cordon Bleu, this dish consists of tender chicken breast stuffed with Prociutto and Goat Cheese, lightly breaded and pan fried in butter and then accompanied by a sweet, herbal Galliano Parsley sauce which is almost like a glaze. Easily multipied."
Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, and pound out until 1/4-inch thick; season both sides with salt and pepper. Spread each with 1 T Boursin Herb Cheese, avoiding the edges and then top with 1 slice Prociuttto. Roll the breast up, tucking in the sides as you go (almost like rolling a burrito) and secure with toothpicks. Season the flour with salt and pepper and dredge the chicken in the seasoned flour; shake off any excess.
In a heavy pan, melt all but 2 Tablespoons of the butter over medium high heat and when hot, add the chicken breasts, turning with tongs until nicely browned on all sides, taking particular care with the sealed edge. When nicely browned, remove pan from heat and put the chicken breasts seam side down on a small shallow pan, drizzle each with a bit of the pan butter and put in the 350 degree oven to finish, about 15 minutes, until 165 degrees internal temp and juices run clear.
As the chicken is baking, make the sauce: return the pan to the heat and deglaze with the white wine, put the finished chicken breasts back into the pan and pour the Galliano over the chicken; light with a match or other flame and flambe, shaking the pan. As the flames subside, remove the chicken to serving plates (slicing for presentation if you desire) and add the reserved 2 Tablespoons butter and parsley to the sauce, stiring to combine. Adjust the seasoning if needed and spoon sauce over chicken on plates and serve.