4 boned chicken breasts
1 pkg. sliced Mozzarella cheese
6-8 med. mushrooms
3-4 sm. green onions
1/2 pt. olive oil
3 ripe tomatoes
Dry vermouth or white wine
Italian seasoning
Brown mustard

Pound chicken breasts flat between wax paper. Add brown mustard, salt, pepper, Italian seasoning and one slice of cheese to each breast. Roll up breast, close with toothpicks. Roll in lightly salted flour. Fry in olive oil until brown. Remove from pan.

Sauce: slice onion, mushrooms, peel and squeeze the juice and seeds out of tomatoes, chop and add all ingredients to frying pan with salt, Italian seasoning and vermouth. Cook until onions are transparent - add chicken and cook over low heat for 30 minutes.