Ingredients
- 4 chicken breasts (boneless)
- 2 liter tomatoes (diced)
- 1 onion (diced)
- 1 green bell pepper (diced)
- 1 bell pepper (red diced)
- 1 black pepper (freshly ground)
- 3/4 pound italian sausage
- 4 ounce mozzarella cheese
- 1/2 cup wine (red)
- 1/4 pound mushrooms (sliced)
- 3 tablespoon olive oil
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon basil
- 1/2 teaspoon oregano leaves (dried)
Place chicken between sheets of plastic wrap. With flat mallet, pound until 8 inches in diameter. Press together to patch any holes. In large skillet, saute sausage until done. Skim fat. Leave drippings in pan. Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix flour, salt and oregano. Roll chicken breasts in mixture. In pan drippings, brown chicken on all sides over medium heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes. Serve immediately.
