1 Tbsp. unsalted butter
2 cups thinly sliced leeks, rinsed well and drained
1/8 tsp. salt
2 tsp. chopped fresh tarragon
4 slices Madrange® or Black Forest ham, cut in half
4 oz. chilled Ile de France® Le Brie, sliced
Preheat oven to 425°F. Cut chicken breasts in half horizon-tally. Gently pound between sheets of plastic wrap with a flat meat mallet or small heavy skillet to even thickness (about 3/8" thick). In a heavy zipper-seal bag, combine buttermilk, salt and pepper. Add chicken, push out all air and seal. Knead through bag to distribute buttermilk mixture; refrigerate 15 minutes.
In a microwave-safe medium bowl, combine butter, leeks and salt. Cover and microwave at full power for 3 minutes or until leeks are tender. Stir in tarragon and set aside. Meanwhile, stir together breadcrumbs and Parmesan in a shallow dish.
Working one at a time, re-move chicken from buttermilk, shaking off excess. Divide filling, meat and cheese evenly between cutlets, spreading it to within 1/4" of the edges. From the short side, roll up the cutlet jelly-roll style to enclose the filling, and secure with toothpicks.
Dip each rolled cutlet in breadcrumbs to coat, pressing crumbs gently to adhere. Transfer cutlets to a baking sheet, and bake in upper third of oven until juices run clear, about 30-35 minutes. Let roulades rest for a few minutes before slicing each one in thirds. Serve hot.