Instructions: Preheat oven to 375 F.

Spread the chicken breasts out flat, skin side down. Divide the cheese, pancetta, and corn equally in the centers of each breast and roll up each breast in a cylindrical shape. Place the stuffed breasts in a baking pan and bake for 10 minutes.

Ladle 2 to 4 tablespoons of the Lemon-Thyme Sauce into the center of each serving plate and coat each plate well. Slice each roulade of chicken into 5 rounds and place around the front center of the well of each plate.

Place 1 herb sprig just off center of each plate and serve immediately.

YIELD: 4 SERVINGS

Lemon-Thyme Sauce:
In a large saucepan, stir together the first five ingredients on medium heat and reduce until nearly dry.

Remove from heat and add the cream. Reduce by half, then strain. Slowly whisk in the butter, in batches, until thickened. Keep warm.

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