Soak porcini mushrooms in warm water for 20 minutes or until soft. Remove mushrooms from liquid and reserve a 1/2 cup for rice preparation. Roughly chop mushrooms and set aside. Heat a small amount of vegetable oil in a medium saucepot. Place the onion and mushrooms in the pot and saute until onions are soft. Then add the rice and saute for 2 to 3 minutes, coating it with oil and toasting it slightly. Next add the chicken stock, the reserved mushroom liquid and bay leaf. Last season with salt and pepper. Bring to a boil and lower heat to slight simmer. Cook for 15 to 18 minutes and fluff with a fork.

For Layered Chicken Breasts:

Take the chicken breasts and clean them of any fat or membrane. Pat dry with paper towels and season with salt and pepper. Dredge chicken breasts in flour and pat off excess. Heat 1/4 cup of vegetable oil in saute pan. When ready place breasts in oil and cook for 3 to 4 minutes on each side. Next layer prosciutto red pepper and mozzarella cheese over the browned chicken. Add wine and water then cover and lower heat to simmer for 5 minutes. Remove chicken and reduce heat. Spoon rice on the plate and make a bed. Place chicken over rice and cover with sauce.