2 whole chicken breasts, deboned and skinned
4 slices Provolone cheese
Dijon mustard
1 minced garlic clove
Italian seasoning
Canned tomatoes
4 green onions

Place chicken breasts (which have been cut in half) between waxed paper and flatten to 1/4 inch. Salt, pepper then spread Dijon mustard, sliced Provolone, sprinkle with Italian seasoning. Roll up and secure with toothpicks. Dredge in flour. Cook in oil until brown and tender, about 11 minutes. Take out of pan. Saute garlic, onions (chopped) and 3/4 cup tomatoes in oil for 2 minutes. Add chicken and cook a few minutes more.