• 4 boneless half chicken breasts

• ½ cup goat cheese

• 2 green onions, thinly sliced

• 3 basil leaves shredded

• Salt and pepper

• 1 egg beaten

• 1 cup dry bread crumbs

• 2 T. unsalted butter, melted

• ¼ cup unsalted butter

• ½ pound mushrooms, sliced

• ¼ cup dry white wine

• 2/3 cup chicken broth

• 4 T. unsalted butter

Pound chicken breasts to thickness of ¼ inch.  Combine cheese, onions and basil
in a small bowl.  Season with salt and pepper.
Spread cheese mixture lengthwise over half of each chicken piece (actually, I spread it evenly over the entire chicken piece).  Tuck short ends in.  Roll chicken up starting at one long side into tight cylinders.  Dip each cylinder in egg, allowing excess to drip into bowl. Roll in breadcrumbs.  These can be
prepared 4 hours ahead.  Place chicken in baking dish.  Drizzle 2 T. melted butter
over chicken and bake until cooked through.
About 20-25 minutes at 350 degree oven.

Melt ¼ cup butter in heqavy pan over medium heat.  Add mushrooms and sauté
until tender, about 8 minutes.  Add wine and boil 3 minutes.  Add stock and boil
until liquid is reduced by half, about 6 mintues.  Remove from heat and swirl in 4 T. of butter, 1 piece at a time.  Season with salt and pepper.  Cut baked chicken cylinders into ½ inch rounds.  Fan out on plates.  Serve immediately.  Pass sauce separately.  Serves 4.