1

Preheat oven to 350 degrees F. Pound chicken between sheets of waxed paper using a flat meat mallet. Pat chicken dry.

2

Combine cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken breast. Tuck ends in. Roll chicken up tightly. Secure with toothpicks. Dip chicken in egg, and then roll in breadcrumbs.

3

Place chicken in 8" square baking dish. Pour 2 T. melted butter over the breasts. Bake until cooked through, about 20 minutes.

4

While chicken is baking, melt 3 T. butter in large skillet over medium heat. Add mushrooms and sauté until tender (about 6 minutes). Add wine and boil for 3 minutes. Add chicken broth and boil until liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 T. of butter 1 piece at a time. Season with salt and pepper.

5

Remove toothpicks from chicken. Cut chicken rolls into ½" thick rounds and serve immediately with sauce drizzled on top.