Kale & fontina chicken roulade with garlic cream sauce & saffron rice

Kale, lacinato, stems removed, finely chopped	1 cup
Tomatoes, sun-dried, thinly sliced	3
Lemon juice, fresh	2 teaspoons
Oil, olive, extra-virgin	1 tablespoon + 2 tablespoons
Salt
Walnuts, toasted, finely chopped	½ cup
Fontina, grated	½ cup
Chicken breasts, boneless, skinless, pounded to ½-inch thickness	2
Pepper, freshly ground
Rice, jasmine	1 cup
Water	1 ¼ cups
Saffron threads	Pinch
Butter, unsalted	¼ cup
Garlic, minced	4 cloves
Flour, all-purpose	2 tablespoons
Chicken broth, low-sodium	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, grated	½ cup

1. Preheat the oven to 350°F. 
2. In a small bowl, combine the kale and tomatoes, drizzle with the juice and 1-tablespoon oil, and, using your fingers, rub into the kale mixture; season with salt. 
3. Add the walnuts and cheese, tossing to combine well. 
4. On a clean work surface, spread a pounded chicken breast cut side up and the short side facing you; season with salt and pepper. 
5. Place half of the kale mixture on the breast. 
6. Starting at one long end, roll the chicken around the kale mixture; use toothpicks or baking twine to secure the roulade, and repeat with the remaining breast. 
7. In a large oven-safe skillet, heat 2-tablespoons oil over medium-high heat. 
8. Generously season the outside of the chicken roulades with salt and pepper, and clean away any kale mixture that may have adhered to the outside. 
9. Carefully transfer the chicken seam side down to the skillet, cook 2 to 3 minutes per a side, until golden brown on all sides. 
10. Melt the butter in a small saucepan over medium heat. 
11. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
12. Whisk in the flour until lightly browned, about 1 minute. 
13. Gradually whisk in the broth, and then add the thyme and basil. 
14. Whisk in the half & half and cheese until slightly thickened, about 2 minutes; season with salt and pepper, to taste; set aside, keeping warm. 
15. Bake until it is no longer pink throughout, about 15 minutes. 
16. Boil the water, add the rice and saffron, cover and reduce to a simmer for 15 minutes; fluffy with a fork, and set aside, covered. 
17. Serve the chicken roulade over the rice topped with the sauce.