Nonstick cooking spray
1 c. chopped onions
1/2 c. chopped green peppers
1/2 c. chopped red pepper
2 lg. cloves garlic, crushed
2 c. sliced mushrooms
1/2 tsp. salt
1/2 c. dry white wine
3 lg. chicken breasts, split, boned, skinned
1/4 c. fine dry seasoned bread crumbs
1 tbsp. olive oil
1 can (14 1/2 oz.) stewed tomatoes
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried savory leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
Chopped parsley

1. With cooking spray, lightly grease large, heavy skillet. Heat over medium high heat until hot. Add onions, peppers and garlic; saute until lightly browned. Add mushrooms; saute until lightly browned. Stir in salt and wine; bring to boiling. Cover, simmer 5 minutes or until vegetables are tender. Remove lid; cook until liquid evaporates. Cool.

2. Place chicken breasts between sheets of waxed paper. With meat mallet, pound to 1/3 inch thickness. Place filling mixture in center of each chicken breast. Wrap chicken around filling; use wooden picks to secure.

3. Place bread crumbs in plastic bag; add prepared chicken breasts. Shake gently to coat with bread crumbs.

4. In same skillet, heat olive oil over medium high heat until hot. Add chicken breasts; brown on all sides. Add tomatoes, herbs and spices; bring to boiling. Cover; simmer 25 minutes or until chicken is tender, stirring occasionally. Remove lid; simmer 5 minutes longer or until sauce thickens slightly. Sprinkle with chopped parsley.