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.