Feta & Mushroom Stuffed Chicken Breasts

4 boneless chicken breasts 

16 ounces feta cheese

1/4 pound crimini mushrooms

2 cloves garlic

1 tablespoon chopped basil

1 tablespoon chopped oregano

2 eggs 

15 ounces seasoned bread crumbs 

1/4 pound butter 

1/4 cup white wine 

1 pint cream

2 tablespoons olive oil 

Preheat oven to 350 degrees. Place the chicken breast on a hard surface and cover with plastic wrap. Using a food mallet or other heavy object beat the breasts out uniformly from the center until thin. In a mixing bowl crumble the feta cheese. Add the basil and oregano. Chop and add about six of the mushrooms and mix together thoroughly. Divide the mixture in four and form into balls. Place one ball on each breast and wrap the breast around it covering it completely. Let stand in the refrigerator about thirty minutes to chill. 

Slice the remaining mushrooms and sauté in the olive oil with the garlic. Be careful not to burn the garlic as it will become bitter. In a sauce pan, melt the butter and add in the cream stirring constantly. Add the wine, mushrooms and garlic to this and allow to simmer to reduce by 1/4. 

Make an egg wash and dip the chilled breasts into it coating evenly. Now roll them in the bread crumbs. Form each in your hands into a tight ball and place on a roasting rack with the side with the opening up. Roast in the oven for 30 minutes until brown. Serve in a pool of the sauce and garnish with parsley sprigs or garlic chives.