1 pound skinless, boneless chicken breast halves
3 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 egg
1/2 cup dry bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium mixing bowl, combine olive oil, mushrooms, cheese, oregano, basil, rosemary, sage, thyme, basil, egg and flour. Mix until well blended. Shape mixture into 1/2 inch balls or tortillas.
Place tortillas on a single layer of aluminum foil or paper towels. Place chicken, mushrooms and cheese over bottom of foil or paper towels. Bake 5 minutes or until chicken is no longer pink and cheese is bubbly. Remove foil/paper towels and cook chicken another 5 minutes.
Stuff chicken with bread crumbs. Fry turkey over medium-high heat until lightly browned. Separate breasts and grease the foil, folding one breast into each sleeve. Fry breasts for about 1 minute or until lightly browned. Remove breasts from foil/paper towels and cool on wire rack.