1 whole med. chicken breast
1 beaten egg
1/4 tsp. crushed tarragon
6-8 veal cutlets
4 oz. shredded Mozzarella
1 med. tomato, chopped
1/4 c. chopped pistachio nuts
1/3 c. bread crumbs
2 tbsp. Parmesan cheese
2 tbsp. snipped parsley
1/4 c. melted butter

Saute chicken breast; chop, add egg, tarragon, and salt. Pound veal; sprinkle with Mozzarella, top with chicken mixture, tomato and nuts. Roll up jelly roll fashion; dip in egg and roll in cheese/parsley/bread crumb mixture. Bake at 350 degrees for 40-45 minutes. Drizzle with melted butter half way through cooking time.