SAUCE:

3/4 c. celery, thinly sliced
1/2 c. carrots, thinly sliced
1/2 c. fresh mushrooms, sliced
1 sm. onion, sliced
1 clove garlic, minced
1 tbsp. oil

Cook above ingredients in large saucepan.

Cook in hot oil until onion is tender. Stir in: 1 (7 1/2 oz.) can tomatoes (undrained & cut up) 1 tsp. Italian seasoning 3/4 tsp. sugar

Bring to boiling; reduce heat. Cook, uncovered over low heat for 20 minutes.

Split and pound chicken breasts to 3/4" thickness between 2 pieces of plastic wrap.

Combine: 3 tbsp. Parmesan cheese, grated 1 tbsp. green onion, chopped 1/2 tsp. Italian seasoning Dash of pepper

Place about 1 1/2 tablespoons of the cheese mixture on each chicken piece. Roll up; place seam side down in an 8"x8"x2" baking dish. Pour sauce over chicken rolls. Bake, covered at 375 degrees for 25 to 30 minutes or until tender. Place 2 ounces Mozzarella cheese, cut into thin strips in a lattice design on top; bake 3 to 5 minutes more. Makes 6 good sized servings. Low calorie, fat and cholesterol.