Ingredients :
    3 tablespoons basil, chopped (marinade)
    5 tablespoons dry white wine (marinade)
    5 tablespoons vegetable oil (marinade) (marinade)
    3 tablespoon red onion, finely chopped (marinade)
    4 whole chicken breasts with skin, boned
    1/3 cup vegetable oil
    1 teaspoon garlic, minced
    1/3 cup red onion, finely chopped
    3 cups mushrooms or portobellos, sliced
    1 cup dried tomatoes, rinsed, soaked in warm water and chopped. Reserve water.
    2 tablespoons potato starch or arrowroot
    1 cup milk
    1 cups chicken broth


Mix basil, wine, oil and red onion, in a bowl, to prepare the marinade.

Place 1 whole chicken breast between plastic wrap and pound chicken, gently, with a wooden pounder to form a rectangle. Season with salt and pepper and place in the marinade for 30 minutes. Repeat with remaining chicken.

Heat oil in a skillet and add onion and garlic. Once onion is tender add sliced mushrooms and cook until soft. Stir in dried tomatoes and cook 1 minute more. Add 1 tablespoon potato starch or more, depending on the amount of liquid, diluted in cup water. Mixture must be thick. Season to taste. Separate half of the mushroom mixture to fill the chicken breasts.

Remove chicken breasts from the marinade and place on a working surface. Spread mushroom filling on each breast and roll like a jelly roll. Tie with a string to secure filling.

Place in a ovenproof previously greased pan and bake in a preheated oven at 400F (200C), for 25 minutes or until tender. Place remaining mushroom mixture in a skillet and add chicken broth, milk and cup of the reserved tomato liquid. Bring to a boil and reduce for 10 minutes. Season to taste. Thicken sauce with potato starch if necessary and boil 1 more minute.

Remove chicken rolls from the oven and cool for 5 minutes. Remove strings and cut rolls in inch (1 cm) diagonal slices.

To serve, place slices in a serving platter and cover with sauce.
        8 servings