4 pieces boneless, skinned chicken breast (1 1/2 to 2 lbs.)
3/4 lb. spicy bulk style Italian sausage
4 sticks Mozzarella or Jack cheese, about 4 oz.
1/4 c. all-purpose flour
1/2 tsp. dried oregano leaves
1/2 tsp. salt
2 to 3 tbsp. onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 lb. mushrooms, sliced
2 lg. tomatoes, diced
1/2 c. red wine or chicken broth
1 tbsp. chopped fresh basil or 1 tsp. dried basil leaves
Freshly ground black pepper

1. Place chicken breasts between sheets of plastic wrap. With flat mallet pound until 8 inches in diameter. Patch holes by pressing together.

2. In large skillet, saute sausage until done. Drain, leave drippings in pan.

3. Divide sausage among chicken breasts. Top with 1 stick cheese each.

4. Roll up encasing sausage and cheese fold in sides. Mix flour, salt and oregano, roll in flour mixture.

5. Over medium heat brown chicken on all sides in drippings. Wipe pan completely with paper toweling.

6. Add olive oil, onion, green and red pepper, mushroom, tomatoes, red wine or broth, basil and pepper.

7. Cover, simmer over low heat 25 to 39 minutes. Serve over hot cooked pasta. Preparation time: 25 minutes. Simmering time: 30 minutes. Serves 4.