• 4                chicken breasts
• 8                large mushrooms
• 4                slices cheese (cheddar, feta, Swiss) of your choice
• 1                clove garlic finely chopped
• 2 Tbsp       Dijon mustard
• 1 Tbsp       butter
• 3-4            leaves basil

Breading

• 1 c             breadcrumbs
• ¼ c             Romano or Parmesan cheese grated
• 1                clove garlic minced
• 1 Tbsp       chopped fresh basil
•                   Salt & pepper to taste
• 1                egg beaten
• ½ c             flour
•                   Olive oil

Pound chicken breasts between plastic wrap until ¼ inch thick approx.   Chop mushrooms and sauté in butter, add garlic and chopped basil, sauté a few more minutes, season with salt and pepper then cool.

Spread chicken with small amount of mustard, lay a cheese slice on top and then a Tbsp or 2 of mushroom mixture keeping everything away from edges. 

Mix breadcrumbs, cheese, garlic, basil, salt and pepper together.  Beat egg.  Put flour in a dish. 

Roll up chicken over filling.  Holding tightly closed, dip in flour, then egg, then breadcrumb mixture.  (You can use a toothpick to hold closed if you are having problems keeping it together.)  Place seam side down on greased or parchment lined rimmed baking pan.  Drizzle with a small amount of olive oil.  Bake at 375-400 degrees for 30 minutes or until done.

This recipe can be made with chicken thighs (use 8) and also can be made Gluten Free.  Use gluten free bread for breadcrumbs and rice flour instead of regular.