1. With meat mallet or dull edge of French knife, pound each breast half to about 1/4 inch thickness; set aside.
2. Chop mushrooms; cut Chinese pea pods lengthwise into thin strips; cut each carrot crosswise in half, then lengthwise into matchstick-thin strips; mince green onions.
3. In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook mushrooms, Chinese pea pods, carrots, and green onions until tender, stirring occasionally. With slotted spoon, remove about 1/2 cup vegetables to small bowl; set aside. Spoon remaining vegetables into medium-sized bowl. Into medium-sized bowl with vegetables, tear bread into small pieces; stir in 2 tablespoons water and 1/4 tea spoon salt.
4. Onto center of each breast half, spoon some vegetable mixture; fold 2 long edges of each breast to center over filling; fasten with toothpicks. In same skillet over medium-high heat, in 2 more tablespoons hot salad oil, cook filled chicken breasts until browned. Add bouillon, 3/4 cup water, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken is fork-tender. Remove breasts to warm platter; discard toothpicks.
5. Skim fat from liquid in skillet. In cup, stir milk and flour until smooth; stir into simmering liquid in skillet. Cook over medium heat, stirring frequently, until sauce thickens slightly. Spoon sauce around chicken on platter. Garnish each filled chicken breast with some reserved vegetables.