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1
Preheat oven to 350 degrees.
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2
Pound chicken between sheets of waxed paper to thickness of 1/4-inch using meat mallet.
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3
Pat chicken dry.
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4
Combine cheese, green onions and basil in small bowl.
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5
Season with salt and pepper.
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6
Spread cheese mixture lengthwise over half of each chicken piece.
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7
Tuck short ends in.
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8
Roll chicken up, starting at one long side, into tight cylinders.
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9
Tie ends with string to secure.
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10
Dip chicken in egg, allowing excess to drip into bowl.
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11
Roll in bread crumbs, shaking off excess.
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12
(Can be prepared 4 hours ahead.
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13
Refrigerate.)
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14
Place chicken in 8-inch square baking dish.
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15
Pour 2 tablespoons melted butter over.
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16
Bake until cooked through, about 20 minutes.
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17
Sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat.
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18
Add mushrooms and saute until tender, about 8 minutes.
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19
Add wine and boil 3 minutes.
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20
Add stock and boil until liquid is reduced by half, about 6 minutes.
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21
Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time.
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22
Season sauce with salt and freshly ground pepper.
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23
Remove string from chicken.
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24
Cut rolls crosswise into 1/2-inch-thick rounds.
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25
Fan on plates.
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26
Serve immediately, passing sauce separately.
