Chicken Breasts with Mushrooms and Pecorino Crotonese
( YIELD: 6 SERVINGS )

I N G R E D I E N T S
Dried porcini mushrooms	1 pz.
Butter	4 tbsp.
Boneless chicken breast halves, 6 oz.	8
Freshly grated Pecorino Crotonese	2/3 cup
Large Eggs	2
Chopped fresh parsley	1/4 cup
Garlic cloves, chopped	4
All purpose flour	NA

1	Place mushrooms in a small bowl, cover with hot water and let soften about 30 minutes. Drain and chop mushrooms.
2	Remove skin from 2 chicken breasts, coarsley chop meat. Place meat, mushrooms, cheese, parsley, garlic and eggs in processor and chop finely. Season with salt and pepper.
3	Pound remaining breasts to 1/3 inch thickness. Divide filling among breasts, spreading onto half of boned side of each breast. Fold over other half breast to enclose filling. Secure with toothpicks .
4	Melt 2 tbsp. butter in each of two heavy large skillets over medium heat. Season chicken with salt and pepper, coat with flour; tap off excess.
5	Add chicken to skillets; cook until brown, about five minutes per side. Cover and cook until chicken and stuffing are thoroughly cooked, about 6 minutes per side.
6	Remove toothpicks and serve.