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)
- 190 gr italian sausage
- 110 gr mozzarella cheese
- 120 ml wine (red)
- 40 gr mushrooms (sliced)
- 45 ml olive oil
- 32 gr flour
- 1 gr salt
- 1 gr basil
- 1 gr oregano leaves (dried)
Place chicken between sheets of plastic wrap. With flat mallet, pound until 20 cm in diameter. Press together to patch any holes. In large skillet, saute sausage until done. Skim fat. Leave drippings in pan. Spread quarter 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.
