2 tbsp. olive oil
1 shallot, finely chopped or 1 tbsp. finely chopped onion
1 clove garlic, finely chopped
1 c. mushrooms, chopped
1/4 c. dry sherry
1/4 c. julienned yellow squash
1/4 c. julienned zucchini
1/4 c. parsley, chopped
4 boneless, skinned chicken breast halves (about 1 lb.), pounded to 1/4" thickness
4 tsp. Dijon style mustard
1/2 tsp. salt
1/4 tsp. black pepper
4 tsp. grated Parmesan cheese
1 med. size tomato, cored & chopped
1/4 c. parsley, chopped
1 tsp. paprika

Preheat oven to 350 degrees. Lightly coat 1 1/2 quart (10 x 6 x 2 inch) baking dish with nonstick cooking spray.

Heat oil in small skillet. Add shallot and garlic; saute 1 minute. Add mushroom; saute just until liquid exudes. Add sherry; cook until about 2 tablespoons liquid remain. Add squash, zucchini and parsley; cook 1-2 minutes. Remove from heat. Spread each breast with 1 teaspoon mustard; sprinkle with salt and pepper. Top each with 1/4 vegetable mixture. Sprinkle each with 1 teaspoon Parmesan. Roll breasts up, jelly roll style; secure with wooden pick.

Combine tomato, parsley and paprika in a small bowl. Place rolls in prepared dish. Sprinkle with tomato mixture. Cover with foil. Bake in preheated 350 degree oven for 40-45 minutes. Remove picks before serving.