Chicken breasts stuffed with mushrooms

Most people generally enjoy food that is common to their culture and region. Oh, but most importantly, we all enjoy food prepared by our moms! Then we get married  and your halves have their vision of mommy's food...and here is where new recipes are usually born...as a result of compromises, join efforts, and different tastes...The driver of innovation, creation, and adaptation....family...what else...and it is not only about food, my friends...I got too far from my topic already...I have this nice a juicy chicken breast waiting to be written about, while I am philosophically discussing the institute of marriage and food.

So the chicken...

Doesn't it look nice with vegetables+rice, seasoned with onions? Try for yourself.

To serve 2:

2 chicken breasts (boneless and preferably small in size)

100 gr. cheddar cheese

4 medium-sized white mushrooms

100 gr. walnuts

100 gr. bread crumbs 

100 gr. flour

1 small onion

1 egg

2 tbsp olive oil

Salt 

Pepper

Dice mushrooms. Fry onion and mushrooms in a small amount of olive oil for 5 minutes. Season with salt and pepper.  Grind cheese.

Cut breasts in half from the middle to form something like a paper folder (one side attached). Open up the "folder", season it with salt and pepper, beat the breast with meat beater from both sides until its 3-4 cm thick. 

Place mushrooms and cheese in each breast, attach the sides. A hit, to keep them away from breaking, put some egg white on the edges before closing the "folder". Do so with both breasts.  Grind walnuts to become similar to bread crumbs in size. Mix bread crumbs and walnuts. Now deep breasts in flour, then in the egg and then in grind walnut and bread crumbs. 

Heat the pan with olive oil, fry breasts from both sides on medium heat. Cooks around 15 minutes. Served with rice.