CHICKEN BREASTS WITH GOAT CHEESE AND BASIL

Steps:

• For chicken: Preheat oven to 350°F.
• Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.
• Pat chicken dry.
• Combine cheese, green onions and basil in small bowl.
• Season with salt and pepper.
• Spread cheese mixture lengthwise over half of each chicken piece.
• Tuck short ends in.
• Roll chicken up, starting at one long side, into tight cylinders.
• Tie ends with string to secure or secure with a toothpick (my preference).
• Dip chicken in egg, allowing excess to drip into bowl.
• Roll in breadcrumbs, shaking off excess.
• (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.
• Pour 2 tablespoons melted butter over.
• Bake until cooked through, about 30 minutes.
• For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
• Add mushrooms and sauté until tender, about 8 minutes.
• Add flour and stir until butter and flour are smooth.
• Add wine and simmer 3 minutes.
• Add stock and continue simmering about 3 more minutes, stirring occasionally.
• Season sauce with salt and freshly ground pepper.
• Remove string from chicken.
• Cut rolls crosswise into 1/2-inch-thick rounds.
• Top with sauce and serve immediately.