Stuffed Chicken Breasts in Wine Sauce

Pound each chicken breast half to ¼-inch thickness using a mallet or rolling pin to create a thin, even surface for stuffing.

Whisk together the egg and water in a small bowl until well combined.

Combine matzo meal, basil, salt, and pepper in another small bowl to create the breading mixture.

Place approximately 1 tablespoon of the matzo meal mixture in the center of each flattened chicken breast half, then roll tightly and secure with toothpicks if needed.

Dip each rolled chicken breast into the egg mixture, then coat thoroughly with the remaining matzo meal mixture.

Heat oil for browning in a large skillet over medium-high heat until shimmering.

Brown the stuffed chicken breasts in batches for 3-4 minutes per side until golden, being careful not to overcrowd the pan.

Return all chicken breasts to the skillet and add enough water or wine to come halfway up the sides of the chicken.

Reduce heat to medium-low, cover the skillet, and simmer for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Transfer the chicken breasts to a serving platter and spoon the pan sauce over them before serving.