Match this herby roulade main dish with our Spiced Green Beans Almondine.
Preheat oven to 350 degrees. Butterfly chicken breasts; pound into 1/4-inch cutlets. Make garlic paste: Mince garlic, and add 1 teaspoon of coarse salt; using the side of your knife blade, mash to create a paste.
Prepare bread crumbs: In a saute pan, melt butter with 1 teaspoon olive oil over medium heat. Stirring constantly, toss panko with butter mixture until toasted and golden brown, about 5 minutes. Season with salt and pepper, and set aside.
To prepare each roulade, spread 1/4 teaspoon garlic paste and 1 1/2 tablespoons goat cheese over one side of chicken breast. Sprinkle with lemon zest, 3 tablespoons parsley, and 1/2 teaspoon thyme. Season with salt and pepper, and drizzle with 2 teaspoons olive oil. Roll lengthwise, and place on a rimmed baking sheet seam side down; rub with 1/2 teaspoon olive oil, and season with salt and pepper. Roll roulade in panko to coat, then place seam side down on a rimmed baking sheet. Repeat with each chicken breast. Bake roulades until center reaches 160 degrees on an instant-read thermometer, 25 to 30 minutes. To serve, slice into rounds and serve with lemon wedges.