Prepare Sorrel Pesto. Rinse chicken; pat dry. Place one chicken breast half between 2 pieces of plastic wrap. Pound chicken lightly into a 1/8-inch-thick rectangle. Remove plastic wrap. Spread breast with 1 tablespoon of Sorrel Pesto and 2 teaspoons of goat cheese. Fold in long sides of chicken; roll up from short end. Secure with toothpicks. Season with pepper. Repeat with remaining chicken, pesto, and goat cheese.
Spray a large skillet and a 2-quart baking dish with nonstick coating; set dish aside. Preheat skillet over medium heat. Place the chicken rolls in hot skillet, turning to brown evenly. Transfer browned chicken rolls to prepared baking dish. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink.
Meanwhile, in a small saucepan combine roasted peppers, artichokes, and oregano or thyme. Cook and stir over medium heat until heated through. Serve over chicken. Makes 4 servings.
In a food processor bowl combine spinach, sorrel, garlic, and Asiago cheese. Cover; process with several on-off turns until a paste forms, stopping machine several times to scrape down sides. Combine walnut oil or olive oil and water. With machine running, gradually add oil mixture; process to consistency of soft butter. Reserve 1/4 cup of pesto mixture. Cover and store remaining pesto in refrigerator for later use.