Chop bread into fine crumbs. Add finely chopped cilantro to taste. Pour tablespoon oil into bread crumb mixture and gently roll the crumbs between the fingers to moisten them. Set aside.
Saute onion in oil. Add mushrooms, garlic and cilantro to taste. Salt and pepper to taste. Allow moisture to cook out of mushrooms. Set mixture aside and allow to cool.
Butterfly chicken breast and pound thin. Salt and pepper breast. Spoon mushroom/onion mix onto breast. Place chicken filet at one edge of the mushroom/onion mix and roll the exposed portion of the breast over toward the filet (the filet should become the bottom "closure" of the chicken roll).
Gently dip stuffed breast into milk. Gently coat with bread crumb mixture.
Bake at 400° for 20-25 minutes.
Serve with cracked bulgur wheat side dish.
Serves: 4