Place chicken breast between waxed paper and pound until they are 1/2 inch in thickness
Place one slice of prosciutto and mozzarella on each chicken breast and roll them up securing them 3 or 4 toothpicks. Dip chicken rolls into the egg and then coat with the bread crumbs until well coated. Heat oil and butter in large skillet over low heat.
Add chicken but be careful not to crowd and brown about one minute on each side. Transfer to oven proof baking pan and cook breast at 350 degrees for 30-35 minutes. This may sound like a long time to cook the breast but it takes a little longer because of the fact they are bundled with the meat and cheese.
Meanwhile, add the chardonnay to the pan juices and simmer 2-3 minutes until the alcohol is burned off, Add the mushrooms and continue to simmer until the mushrooms are tender about 5 minutes.
Remove the chicken from the oven and pour the wine sauce, garnish with a few fresh sprigs of parsley and serve.