Chicken Stuffed With Basil and Mozzarella Cheese

Gather the ingredients.

Preheat oven to 375 F. Lightly oil a baking pan or spray with nonstick cooking spray.

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.

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.

Beat the egg in a shallow bowl.

Combine the breadcrumbs and parsley in a wide bowl.

Dip the rolled chicken breasts carefully 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.

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.

Serve the chicken with the sauce, along with noodles or rice and a side vegetable.