Mushroom Stuffed Chicken Breasts

Unlike so many things I've posted lately, this recipe is a Cooking Light one, thus a bit safer for the waistline :)  I've made this a few times now and really enjoy it a lot.  I've modified it only slightly from the original, which can be found here:
http://www.myrecipes.com/recipe/mushroom-stuffed-chicken

Ingredients:

2 (1 oz.) slices white bread, torn
cooking spray
8 oz. sliced white mushrooms
1 tsp. herbes de Provence
1/2 tsp. bottled minced garlic
1/2 c. (2 oz.) shredded part-skim mozzerella cheese
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
4 skinless, boneless chicken breast halves
2 large eggs, lightly beaten
1 T. olive oil

Instructions:

1. Preheat oven to 350°F.

2. Pulse bread in a food processor to form fine crumbs.  Place in a dish.

3. Heat a large ovenproof skillet over medium-high heat and coat pan with cooking spray.  Add mushrooms; sauté 10 minutes.

4. Stir in herbes de Provence and garlic. Remove from heat and cool mixture for 10 minutes.

5. Stir in cheese, 1/4 tsp. salt, and 1/4 tsp. pepper.  Use remaining salt and pepper to season chicken breasts.

6. "Stuff" each chicken breast with a small amount of the mixture.  **The original recipe suggests making a slit in the side of the breast to make a pocket to stuff.  I never can make this work, so I just cut mine open in half and fold it over.**

7. Place flour in a shallow dish.  Place eggs in a separate shallow dish.  Dredge chicken in flour first, then dip in eggs, and then dredge in breadcrumbs.

8. Heat oil in the skillet over medium-high heat.  Add chicken and cook for 2 minutes on each side or until browned.

9. Place pan in oven and bake for 15 minutes or until thermometer registers internal temperature of chicken at 165°F.

10. Serve with desired side and enjoy!