Crush stuffing mix into fine crumbs by either placing in a plastic bag and rolling with a rolling pin OR processing in a food processor. Mix in the basil, oregano, parsley and the cheese. Place processed stuffing on a plate and set aside.
Beat the egg with 2 tbs water in a bowl. Place the 1/2 cup of flour on a plate so you can dredge the chicken easily.
Using a meat mallet, pound chicken breasts to about 1/2 inch thickness. Cut each chicken breast in half keeping portions as even as possible. You will get 4 equal portions out of 2 breasts.
Dredge the chicken portions in flour, then dip in egg, draining off excess, then coat with the crumbs. Repeat for all portions.
Heat butter and olive oil in a large skillet over medium heat. Add chicken breast pieces and brown well on each side, about 5-8 minutes per side.
Makes 4 servings. Serve over Lemon Basil Pasta
Cook spaghetti per package directions. Drain.
In a large saucepan, heat olive oil. Add garlic and saute until oil is infused with garlic flavor. Garlic should NOT start to brown. A few seconds is enough to do this. Remove from heat and add the pasta, lemon zest, lemon juice and the chiffonade basil (this only means a loose shredding of the leaves). Toss to coat pasta.