1/3 c. finely chopped fresh mushrooms
2 tbsp. unsalted butter, softened
2 tbsp. olive oil
2 tbsp. finely chopped green onion
1/8 tsp. black pepper
1/8 tsp. garlic powder

Combine first 6 ingredients; shape into a log and wrap in plastic wrap. Freeze 30 minutes or longer. 1/2 c. fine dry bread crumbs 1 1/2 tsp. chicken bouillon 1/4 tsp. thyme 1/4 tsp. sage 1/8 tsp. onion powder 1/8 tsp. black pepper 3 tbsp. cooking oil

Meanwhile, pound each breast to about 1/4 inch thickness between sheets of waxed paper. Cut mushrooms log filling into quarters; place a quarter onto center of each flattened breast. Fold edges over filling and press chicken tightly to seal; fasten with toothpicks.

Combine bread crumbs and seasonings. Dip rolled breasts first in cooking oil and then coat with crumb mixture. Place chicken in a shallow baking dish; sprinkle with remaining crumbs (may be refrigerated at this point until about 1 hour before serving time). Bake at 350 degrees for 55-60 minutes or until tender. Remove toothpicks and serve immediately. Makes 4 servings. 352 calories. 280 mg sodium.