I made this, finally, Friday night. It was very good, but not perfect, by a long stretch! I used gouda in the center. I wasn't happy with the chicken thighs, as they were very raggedy where they had been de-boned and it made it very difficult to roll them up. I used seasoned bread crumbs with some of Emeril's Essence that I had made, stirred in, for the outside crust. I did not put enough cheese inside and some of it leaked out. I think I will make it again, but I will make it with chicken breast, as those seem to be a lot more even and regular than the thighs, so should make the rolling easier.