For the blistered tomato sauce: Preheat the oven to 500 degrees F.
Toss the tomatoes with 1/4 cup of the olive oil, 1/4 teaspoon salt and the white pepper. Transfer to a baking sheet and roast in the oven until blistered, about 10 minutes. (Turn the oven down to 400 degrees F for the chicken roulade.)
In a large saucepan over medium heat, add the remaining 1/4 cup olive oil; when hot, add the onions, garlic and crushed red pepper. Cook, stirring occasionally, until the onions are soft and have begun to caramelize, 6 to 8 minutes. Add the vermouth and reduce by half, 3 to 4 minutes. Add the blistered tomatoes, bay leaf, basil, oregano and thyme. Cover, bring the sauce to a simmer and cook until slightly thickened and the tomatoes have melted into the sauce, about 15 minutes. Add the cream and Parmesan, and remove from the heat. At this point, the sauce can be left slightly chunky or it can be pureed in a blender until smooth. Keep warm. (Makes 3 cups; see Cook's Note.)
For the chicken roulade: Line a baking sheet with parchment paper.
Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the spinach, in batches if necessary, and cook until wilted. Remove from pan with a slotted spoon and transfer to a paper-towel-lined plate to drain. Transfer the spinach to a small bowl, fold in the goat cheese and season with salt and pepper.
Place the chicken breasts side by side, spaced 2 inches apart, on a sheet of plastic wrap. Lay a second sheet of plastic wrap on top. Using the flat side of a mallet, pound the chicken into even 1/4-inch-thick cutlets.
Sprinkle the cutlets on both sides with the Essence and some salt and pepper. Lay half of the spinach-cheese mixture lengthwise down the middle of a cutlet and roll it into a tight cylinder. Wrap 3 slices of prosciutto around the cutlet and secure with toothpicks. Repeat.
Place some flour in a small shallow bowl and lightly dredge the rolled chicken. Set aside.
Heat the remaining 3 tablespoons olive oil in a 10-inch saute pan over medium-high heat. Add the chicken roulades, seam-side down, and brown for 2 minutes. Turn and continue cooking until browned on all sides, 3 to 4 minutes longer. Transfer the chicken to the prepared baking sheet and place in the oven. Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, 8 minutes. Remove from the oven and slice cross-wise with a sharp knife into 1/2-inch slices.
To serve, spoon some of the blistered tomato sauce into the center of four plates, shingle several slices of the roulade over the sauce and garnish with Parmesan.
The finished tomato sauce may be refrigerated for up to 2 weeks or frozen up to 3 months.
Recipe courtesy of Emeril Lagasse, copyright MSLO, Inc., all rights reserved