Mushroom Stuffed Chicken

In a large skillet, combine the broth, mushrooms, onions, thyme, and basil. Bring to boiling.
Reduce heat and boil gently, uncovered, for 20 minutes or until broth has almost evaporated, stirring occasionally.
Remove from heat; cool 10 minutes. Stir in bread crumbs.
Flatten chicken to 1/2 inch thickness and sprinkle with salt and pepper.
Evenly spread about 1/4 c filling on each piece. Fold in the bottom and sides; roll up. Press edges to seal. Secure with toothpicks.
In a 12-inch oven proof skillet, heat butter and oil over medium-high heat.
Add chicken rolls and cook 5 minutes or until golden, turning to brown on all sides.
Bake uncovered in a 375 degree oven 30-35 minutes.
Remove toothpicks.

Source: Zee Custer