Preheat the oven to 200°C.
Butterfly the chicken breasts and flatten them to 5mm thickness using a rolling pin.
Place a chicken breast on a slice of pancetta.
Layer basil leaves and Dolcelatte cheese strips in the center of the chicken.
Add tomato halves between the cheese strips and season with salt and pepper.
Roll the chicken into a cylinder and secure with a cocktail stick if needed.
Repeat the process for the remaining three chicken breasts.
Brown the roulades in an ovenproof frying pan with olive oil for one minute per side.
Roast in the oven for 15-20 minutes until the chicken reaches a safe temperature.
Drain and finely chop the soaked porcini mushrooms.
Sauté the chopped onion in olive oil until softened.
Stir in the garlic, chestnut mushrooms, and porcini mushrooms and cook briefly.
Mix in the orzo and chicken stock, then simmer covered for 5-8 minutes until tender.
Stir in lemon thyme, lemon juice, and grated parmesan and adjust seasoning.
Whisk olive oil and balsamic vinegar, then toss with rocket leaves and parmesan shavings.
Serve sliced chicken roulades over the mushroom orzo with the salad on the side.