4 whole chicken breasts, split and boned
4 slices Mozzarella cheese
4 green onions, chopped
8 mushrooms, sliced
2 cans Italian tomatoes
Dijon mustard
1 c. Vermouth
Italian seasoning
Salt and pepper
Flour
Olive oil
Parsley

Pound chicken breasts flat. Sprinkle with salt, pepper and Italian seasoning. Spread with mustard. Put slices of cheese on and roll up. Salt, dredge in flour and saute in olive oil. Remove.