4 boneless chicken breast halves
4 oz. fresh goat cheese
2 scallions, thinly sliced
8 basil leaves, shredded or sliced very thinly
¼. t. coarsely ground pepper
½ c. flour
1 egg, beaten with 2 T. water until frothy
1 c. Italian seasoned breadcrumbs
Oil for frying
4 T. butter
½ pound mushrooms. Sliced
¼ c. dry white wine
2/3 c. chicken stock
4 tablespoons chilled butter, cut into 4 pieces
Salt and pepper
Flatten each chicken breast between sheets of plastic wrap to a thickness of ¼ inch using meat mallet. Combine cheese, green onions, basil and pepper in small bowl. Divide the cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting and one long side, into tight cylinders. Dip each rolled chicken breast first in flour, egg and breadcrumbs. In a large skillet, fry the chicken breasts in oil until golden brown, transfer to baking dish and keep warm at 200 degrees while you make the sauce.
For sauce: In a skillet over medium heat, melt butter and sauté mushrooms until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter, one piece at a time. Season sauce with salt and freshly ground pepper.
Cut rolls crosswise into ½ inch thick rounds. Fan out on plates. Serve immediately, passing sauce separately.