Take a boneless breast half and slice it in the center so it opens like a book. Pound it a bit with a tenderizing implement, I use a use one with a round bottom with a handle in the center to make the open breast about the same thickness. Then mix room tempreature herbed goat cheese with Philadelphia cream cheese and spread it on half of the breast. Next put some arugula leaves on top of the cheese and roll the breast into a tube. Either pin it with tooth picks or better, tie it with cotton string in 3 or 4 places to hold it in a tube shape. Next salt and pepper the breast and saute it in a skillet in a little olive oil and a tablespoon of butter to brown the outside a bit and until it is almost cooked through. Then add about a quarter cup of a decent brandy to the skillet and put on a lid and cook at medium heat for about 10 minutes. Then remove the breast and place on a plate and cover with foil and rest it for at least 10 minutes. Then add butter to the pan juices and Brandy while the breast is resting and stir, scrapping off the brown bits on the bottom of the pan. Next, remove the foil from the breast and pour the sauce over it and serve. Slice rings about 1 inch or so thick and spoon some sauce on them. Serve with a vege and you favorite starch, I like rice.