CHEESE, MUSHROOM, AND ONION STUFFED SAUTEED CHICKEN BREASTS
Prepare mushrooms and onion for sautéing. In a small heavy skillet, melt 1 to 2 tablespoons butter or margarine or heat 1 to 2 tablespoons oil over moderate heat; add mushrooms and onion and sauté until just crisp tender, but not mushy. Add pimento, mixing gently but well; set mixture aside.
Place chicken half breasts or breast pieces between sheets of wax paper; flatten each by pounding with a meat mallet or rolling pin or the flat side of a French knife.
Place about ¼ of the mushroom mixture on each of 4 chicken half breasts or half breast pieces. Evenly sprinkle ¼ of the cheese over mushroom mixture atop each chicken piece; top each with a second chicken half breast or half breast piece. Pinch the edges of each chicken "package" together to seal.
In a large flat dish, combine eggs and water beating lightly with a wire whisk. Spread breadcrumbs out on a sheet of wax paper; may mix in paprika, if desired. Dip each chicken "package" in egg mixture and then coat each liberally in breadcrumbs.
Melt 4 tablespoons butter or heat 4 tablespoons oil (or as needed) in a large heavy skillet over moderate heat; add crumb-coated chicken "packages" to skillet and sauté about 15 minutes per side, or until nicely browned, done, and fork tender. Season with salt or seasoned salt and pepper or seasoned pepper after chicken "packages" have browned.
Or, melt butter or margarine or heat oil in 9 x 9 x 2-inch baking pan in a preheated moderate oven (350 degrees F.); add crumb-coated chicken "packages", turning packages once to coat in butter or oil. Bake, uncovered, for 20 minutes; turn (over) chicken "packages" and continue baking for an additional 20 minutes or until "packages" are browned, done, and fork tender. Season with salt or seasoned salt and pepper or seasoned pepper after chicken "packages" have begun to brown.
To serve, arrange a sautéed or baked chicken "package on each dinner plate. Garnish each with a sprinkle of minced parsley.