4 chicken breasts
       1 shallot chopped
       1 egg, beaten
       3 tsbsps oil
       2 tsbp chopped parsley
       4 large slices of mozzarella cheese
       2 cups fresh breadcrumbs
       2 tsbp butter
       flour for dredging
       salt and pepper to taste
    Open breasts out, but do not cut them into two
    sprinkle the insides with salt and pepper, parsley, shallot and add a
slice of mozzarella. Ease back  into place the top of the chicken breasts.
Sprinke the flour all over the stuffed breasts. Dip the floured breasts
into the egg,  Finnaly dip the breasts in the breadcrumbs, pressing the
crumbs well into the egg coating.
  Heat the oil and butter in a frying pan and seal the breasts on all
sides till golden brown.   Transfer to an oven proof dish and finish
cooking  in a moderate oven for about 15 minutes. Serve hot, either whole
or sliced.