I made a stufed chicken breast tonight, but it didn't turn out well. I think I need some pointers. Here was my technique. I butterflied and pounded thin a boneless skinless chicken breast. I made a filling of goat cheese, browned chopped mushrooms, leeks, s&p. I put a generous spoonful on the chicken, rolled, and placed in a fry pan to brown. Some of the stuffing oozed out so I tried putting a couple of toothpicks in and then placed the ckicken in a 400 degree oven to finish cooking. End results was a tasty, but over cooked piece of chicken with almost no stuffing left. What should I have done to keep the stuffing from melting out? I have had great stuffed chicken in restaurants so I'm sure there must be a technique I'm missing. Thanks!