SAUCE:

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

IN large saucepan heat oil until hot. Add veggies and cook until onions are tender. Add 2 (8 oz.) cans tomato sauce, 1 teaspoon Italian seasoning. 3/4 teaspoon sugar. Bring to boil, reduce heat and cook, uncovered over low heat for 20 minutes.

CHEESE FILLING:

1/2 c. cottage cheese
3 tbsp. grated Parmesan cheese
1 tbsp. chopped green onion
1/2 tsp. Italian seasoning
Dash of pepper

Combine ingredients in small bowl. Pound 3 medium chicken breasts between 2 pieces of waxed paper to 1/4" thickness. Place 1 1/2 teaspoons of cheese mixture on each piece of chicken and roll up. Place seam side down in 8"x8"x2" pan. Pour sauce over rolls. Cover and bake 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 and bake 3 to 5 minutes more. Serves 6.