Chicken Roulade of Vermont Chevre Ramps and Dandelion Greenswith Fiddlehead Fern Morel Mushroom and Ramp Ratatouille

Saut the dandelion greens over medium heat with the butter, garlic and ramps until tender. Season with salt and pepper and cool.

Between 2 sheets of plastic wrap pound out the chicken breasts to about a 1/4 inch thickness.

Mix together the chevre, salt, pepper, oregano, nutmeg and chopped dandelion greens. Spread mixture on chicken breasts and roll them up. Truss with butchers twine or wrap in foil.

Bake at 400 degrees for 20 to 25 minutes. Be sure an internal temp of 155 to 160 has been achieved. Let rest 5 minutes before slicing.