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1
For chicken: Preheat oven to 350u00b0F.
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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 or secure with a toothpick (my preference).
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10
Dip chicken in egg, allowing excess to drip into bowl.
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11
Roll in breadcrumbs, shaking off excess.
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12
(Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.
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13
Pour 2 tablespoons melted butter over.
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14
Bake until cooked through, about 30 minutes.
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15
For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
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16
Add mushrooms and saute until tender, about 8 minutes.
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17
Add flour and stir until butter and flour are smooth.
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18
Add wine and simmer 3 minutes.
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19
Add stock and continue simmering about 3 more minutes, stirring occasionally.
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20
Season sauce with salt and freshly ground pepper.
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21
Remove string from chicken.
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22
Cut rolls crosswise into 1/2-inch-thick rounds.
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23
Top with sauce and serve immediately.
