Stuffed Chicken Roulades with Mushroom Sauce

Ingredients:
4-5 medium Yukon Gold potatoes, cut into cubes
4 cloves garlic, peeled
1/4 cup fresh thyme, chopped or 2 tsp dried thyme
2 Tbsp non-dairy butter substitute (such as Earth Balance)
1/4 cup soy milk, plus more if needed
salt and freshly ground pepper
4 butterflied chicken breasts, pounded thin or thin sliced cutlets
olive oil
white button mushrooms, sliced
1/4 cup dry white wine
2 Tbsp whipping cream

Preheat oven to 350 degrees. Bring pot of water to a boil. Add potatoes and garlic, and cook until tender, about 20 minutes. While still warm, mash potatoes with a fork. Add thyme, butter, soy milk, salt and pepper to taste.

Season chicken breasts with salt and pepper on both sides. Place the mashed potato filling at one end of chicken breast, leaving a little space at the end to seal. Roll chicken around potato filling. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet, seam side down, and brown on both sides. Do not overcrowd pan, cook in batches if needed. Remove chicken to baking dish and place in oven. Bake for 15 minutes or until heated through.

Add mushrooms and saute till soft, about 5 minutes. Add wine to deglaze pan, and cook another 3 minutes. Add cream and stir for 1 minute. Slice chicken breasts into 1 inch slices with serrated knife and serve with mushroom sauce.