Take the casing off the sausage and crumble into a large skillet over medium heat. Add chopped portabella, sun-dried tomatoes, garlic, onion and cook until browned, approximately 10 minutes. Add artichokes and cook 2 minutes. Drain mixture thoroughly.
In a separate mixing bowl, combine the sausage mixture with the cream cheese. Pound chicken breasts flat with a meat mallet. Spoon sausage mixture on top of each and roll up. Beat eggs in separate dish. Dip breasts in egg and roll in 1 cup parmesan and then 1 cup bread crumbs. Place in shallow baking dish. Sprinkle with remaining 1 cup parmesan cheese. Drizzle with olive oil. Bake for 40 minutes.