Chicken Roulade with Asiago Cream Sauce

4 boneless, skinless chicken breasts (4-5 ounces each) 1/2 pound bulk, mild Italian sausage2 ounces sourdough bread cut in 1/4-inch cubes2 ounces shredded Asiago cheese1 large egg 1/2 teaspoon dry oreganoSalt and pepper to taste2 tablespoons olive oil (for brushing)Sauce1 tablespoon butter1 small, yellow onion, diced1 clove garlic, crushed and diced 1/2 cup white wine2 cups heavy cream4 ounces shredded Asiago cheeseSalt and pepper to tasteHeat oven to 375 degrees; coat a baking sheet with cooking spray.Place chicken breasts between two pieces of plastic wrap smooth side down. Pound to 1/4 inch thickness and 4 to 5-inch diameter. Be careful not to poke holes in chicken.In a medium bowl, combine sausage, bread, cheese, egg, oregano, salt and pepper. Divide mixture into four equal portions and form into balls. Put each ball in middle of a chicken breast and wrap the chicken around the sausage and place the chicken on the baking sheet, gathered side down. Brush chicken generously with olive oil and season with salt and pepper. Roast 25-30 minutes or until the internal temperature reaches 155 degrees.For the sauce: While the chicken cooks, melt the butter in saucepan and sauté onion and garlic on medium-high heat until they become fragrant and translucent. Add wine and cook 1 to 2 minutes or until liquid is reduced by half. Add heavy cream and reduce by one-third.Remove from heat and whisk in cheese. The sauce should have a light, creamy texture; if it is too thick add a tablespoon or two of heavy cream. Season with salt and pepper to taste.To serve, slice chicken on bias, top with cream sauce.Serves four.Chef's note: Serve with grilled vegetables, mashed potatoes and a crisp, slightly oaky Sauvignon Blanc.Chef Gretchen Hollen, Biaggi's Ristorante Italiano, Algonquin