Saute chopped mushrooms until tender and browned. Remove from pan and set aside.

Heat up 1/4 cup vegetable oil then add stuffing crumbs (large bag) from stuffing mix box. Saute until lightly browned. Remove from heat and allow to cool for several minutes.

Stir in the two cups boiling water slowly.

Add contents of seasoning packet (small packet) and bring to a boil. Reduce heat and simmer 10-15 minutes or until water is completely absorbed.

Fluff with a fork and combine cooked mushrooms to stuffing mixture.

Cut a slit into chicken breast and stuff with mushroom stuffing mixture.

Place on Gefen Parchment lined baking sheet and top each chicken cutlet with mayo mustard mixture. Top chicken with corn flake crumbs. Bake on 350º for 35 to 40 minutes until chicken is cooked through.

Serve with gravy (recipe below) and chopped chives.

Melt margarine in a pot over low heat. Add flour and whisk until combined. Slowly add broth. Whisk until combined. Continue whisking over medium heat until mixture thickens.

Add soy sauce and combine.