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STUFFED CHICKEN BREASTS WITH MUSHROOM SAUCE
(Makes 4 servings)

Ingredients 
2 Large chicken breasts (skin removed)
from 6-8 lbs. chicken roaster 
or
4 small chicken breasts
from 3 ½ lbs. chicken
2 ½ cup bread crumbs
2 extra large eggs
½ bunch parsley
½ bunch tarragon
1 cup Parmesan cheese
Flour to coat chicken (about 1 cup)
Salt & pepper
½ cup olive oil
½ lb. mushrooms
1 cup veal stock
1 clove garlic
½ cup heavy cream

Mushroom Sauce 
Slice mushrooms into ¼ inch thick slices and sauté with a dash of olive oil till brown.
Add garlic.
Stir, then add veal stock and simmer for 5 minutes.
Add cream and cook for another 5 minutes on low fire.

Procedure 
Cut chicken breasts in two horizontally (not completely)
Salt with Salt & pepper
Stuff with some parsley & tarragon leaves
Fold chicken back into one piece
In a bowl: Mix bread crumbs with Parmesan
In a second bowl: Mix 2 large eggs with salt & pepper (to taste)
In a third bowl: Place flour. Coat one chicken breast at a time with flour. Dip in egg mixture.
Remove and drain excess egg.  Coat in the breadcrumb Parmesan mixture
Set aside.
Repeat 2 times for large chicken breasts, 4 times for small ones.
Heat a large sauté pan with oil. Brown chicken breasts 2 minutes on each side (medium flame.) Bake in preheated oven (400oF) 12 minutes for roaster breast, 6 minutes for 3 ½ lb. chicken. Place on plate and pour mushroom sauce over, Enjoy.