STUFFING Mix all ingredients until well blended; cover. Refrigerate 15 min.
CHICKEN Butterfly-cut each chicken breast; pound to 1/4-inch thickness. Spread about 3 Tbsp. of the fruit mixture onto each breast; roll up, starting at one of the short ends. Spread roll-ups evenly with mustard, then coat evenly with the remaining 3 qt. bread crumbs (or remaining 1 cup bread crumbs for trial recipe). Secure with toothpicks; place in sheet pans. Cover and refrigerate 30 min.
HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until golden brown on all sides, turning occasionally. Place in full hotel pan (or half hotel pan for trial recipe).
BAKE in 350°F-convection oven for 15 to 18 min. or until cooked to through (160°F). Let stand 5 min.; remove and discard toothpicks. Cut each breast into 1/2-inch-thick slices to serve.