2 tablespoons plus 1/3 cup vegetable oil
4 ounces fresh mushrooms, chopped
1/4 pound wild mushrooms, chopped
¼ teaspoon salt
Several teaspoons plus ¼ cup bread crumbs
6 boneless skinless chicken breasts
Salt and pepper to taste
2 egg whites, beaten
¼ teaspoon rosemary
¼ teaspoon sage
2 teaspoons chopped fresh parsley
½ cup dry white wine
Preheat oven to 350. Heat 2 tablespoons oil in a skillet and sauté both types of the mushrooms until tender. Stir in ¼ teaspoon salt and enough bread crumbs to absorb the oil.
Season chicken on both sides with salt and pepper. Spoon 1 to 2 tablespoons filling on each chicken breast. Roll to enclose filling. Dip each roll into egg whites then coat with remaining ¼ cup bread crumbs. Arrange in greased shallow baking pan. Combine remaining oil, rosemary, sage and parsley in a small bowl. Pour over chicken. Bake , uncovered, for 25 minutes. Pour wine over chicken and bake for 15 minutes longer, basting occasionally.
Makes 4 servings