Season each breast with Sea Salt and fresh ground pepper.
Spread a thin layer of cream cheese on each breast.
Sprinkle each breast with celery flakes and Italian seasoning.
Roll tightly and secure with twine or cooking bands.
In a large skillet heat avocado oil over a medium high heat.
Add mushrooms and saute' until golden and soft.
With a slotted spoon remove mushrooms to paper towels to drain.
Dredge chicken rolls in Wondra.
When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
Add broth and Galliano liqueur to pan. Bring to a boil and stir until reduced by 2/3.
Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
Serve immediately over rice and noodles.
Spoon additional sauce over each roll.
*I often find thin sliced chicken steaks at my market which are easier to pound thin.