Ingredients
4 boneless chicken breast halves
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter
2 cloves garlic, finely minced
1/4 cup fresh basil, chopped
4 small slices mozzarella cheese, or 2 ounces shredded mozzarella cheese
1 large egg, beaten
1/2 cup fine dry breadcrumbs
1 teaspoon dried parsley flakes
For the Sauce:
3 tablespoons unsalted butter
1 clove garlic, finely minced
2 tablespoons flour
4 to 6 ounces mushrooms, sliced
3 to 4 green onions, sliced
1/4 teaspoon salt, or to taste
1 dash freshly ground black pepper
1 cup chicken broth
1/2 cup heavy cream
Directions
1
Steps to Make It
2
Heat oven to 375 F. Lightly oil a baking pan or spray with nonstick cooking spray.
3
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4
Put the chicken, one piece at a time, in a food storage bag and pound gently with a meat mallet or other heavy object until about 1/4 inch thick. Repeat with all of the chicken breasts. Sprinkle with salt and pepper.
5
Saute the garlic in butter for about 1 minute, just to soften. Combine the garlic with basil leaves. Spread basil mixture over each chicken breast; top with a slice of Mozzarella cheese or a little of the shredded Mozzarella cheese. Roll the chicken up and secure with toothpicks.
6
Beat the egg in a shallow bowl.
7
In a wide bowl, combine the breadcrumbs and parsley.
8
Carefully dip the rolled chicken breasts in the egg; turning to coat well, then coat with breadcrumbs. Arrange the chicken breast rolls on the baking sheet. Bake for 30 to 40 minutes, or until the chicken is thoroughly cooked.
9
Heat 3 tablespoons of butter over medium-low heat. Add the mushrooms and cook until tender and browned. Add garlic, green onions, 1/4 teaspoon salt, and a dash of pepper. Cook, stirring, for 1 minute longer; add the flour and stir until well blended. Add the chicken broth and simmer for about 2 minutes. Add cream and heat through.
10
Serve the chicken with the sauce, along with noodles or rice and a side vegetable.