Blue Cheese & Pecan-Stuffed Chicken Roulade With Port Sauce

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1 cup toasted pecans, chopped fine

1/2 cup panko bread crumbs

3 to 4 ounces chopped Gorgonzola

-- Large pinch minced thyme

4 boneless, skinless chicken breasts, about 6-8 ounces each

-- Kosher salt and pepper to taste

-- Olive oil

-- Port Sauce (see recipe)

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