I got this recipe from Better Homes & Garden Cookbook

Ingredients:

Ingredients:
8 skinless, boneless chicken breast halves
1 whole stalk of green onions, finely chopped
1 tbsp. snipped parsley
2 garlic cloves, minced
1/4 cup fresh mushrooms, finely chopped
1/4 cup mushroom for topper
2 tbsps. crushed pepper
1/s cup finely chopped sweet onion
1/4 lb. of butter, cut lengthwise
1/4 cup cooking oil
2 beaten eggs
2 tbsps. water
1 cup all-purpose flour
1 cup fine dry bread crumbs
1 tbsp. butter

Procedure:

1. Rinse chicken, pat dry.Place each breast on a flat surface and cover with plastic wrap.. Pound lightly until flat using a meat mallet or a heavy jar.Remove plastic wrap and sprinkle with salt and pepper.In a large bowl,combine parley, pepper,green onion,onion,mushroom and garlic.



2. Place 1 tbsp. of filling mixture into each of the chicken breast. Top with stick of butter and fold, jelly roll style. Press edges and secure with toothpick.



3. Meanwhile,on a smaller bowl,stir together the eggs and water.Coat chicken w/ flour, dip in egg mixture, then coat w/ bread crumbs.



4. Cover and chill for 2 hours or overnight. In a large skillet melt the butter and add oil..Fry chicken rolls 2 at a time.Cook over medium heat, about 5 minutes or until golden brown



5. Transfer to a rectangular baking dish. Top with the remaining Mushrooms (optional).Bake @ 400* oven for 30 minutes or till chicken is no longer pink and reads 180*



6. Spoon drippings over roll and serve with mashed potatoes or with Linguine or
   Fettuccine and top with mozzarella sauce .

Enjoy…