3 whole chicken breasts, skinned, boned & halved
2 tbsp. oil
1 sm. onion, chopped
1 garlic clove, chopped
1/2 lb. sweet Italian sausage, casing removed
3/4 c. fresh bread crumbs
1 tbsp. chopped parsley leaves & rosemary
Salt & pepper to taste
4 tbsp. butter & 6 finger size mozzarella cheese
3/4 c. white wine (dry)
Juice of 1/2 lemon

Flatten 6 pieces of chicken by pounding with a mallet between sheets of waxed paper. Heat oil in skillet. When hot add onion, garlic and sausage meat. Cook while stirring with wooden spoon for about 5 minutes or until sausage is cooked. With a slotted spoon remove mixture to bowl. Pour off fat. Mix bread crumbs, parsley and rosemary with sausage, salt and pepper.

Melt butter and saute chicken pieces about 2 minutes on each side. Remove chicken pieces, lay them on countertop and divide filling evenly. Lay cheese on each, roll-up chicken, tucking in the edges. Tie to secure or fasten with toothpicks. Lay in baking dish seam side down. Add wine and lemon juice to skillet, boil up to deglaze pan 1-2 minutes, pour over chicken. Bake at 350 degrees for 15-20 minutes. Remove strings or toothpicks. Serves 6.