6 (4-5 oz.) chicken breast fillets
1 (.06 oz.) pkg. Italian salad dressing mix
3 tbsp. olive oil or oil
1 c. Marsala or red wine
8 oz. (2 c.) shredded Kraft Mozzarella cheese
1 tbsp. cornstarch
1/2 c. water
1/2 c. butter, softened
3 tbsp. chopped parsley or 1 tbsp. parsley flakes
1/2 tsp. garlic salt
1/2 tsp. lemon pepper seasoning
8 oz. can Pillsbury crescent dinner rolls
1 tbsp. sesame seed
1 lb. mushrooms or 6 oz. canned mushrooms

Sprinkle chicken with Italian dressing. Heat oil and simmer chicken until white. Add wine and simmer for 20 minutes until tender. Mix butter, cheese, parsley, garlic salt, lemon pepper seasoning. Form into ball. Wrap chicken around cheese ball. Wrap chicken with cheese in crescent 6 x 5-inch rectangle of dough and seal edges.

Bake at 375 degree for; 20-30 minutes until golden brown. Brush top with butter and sprinkle with seeds. Add mushrooms to reserve liquid. Blend cornstarch and water until smooth, pour into mushroom mixture until thickens. Serve on sauce for Wellington.