1/2 whole chicken breast, per serving, boned, skinned, flattened
Dijon mustard - 1/3 c.
8 oz. Mozzarella cheese, shredded
1 sm. can chopped tomatoes
1/2 lb. fresh mushrooms, sliced
4-5 scallions, chopped (use greens)
1 tsp. parsley flakes
1/2 c. white wine
Salt and pepper to taste
1 tsp. Italian seasonings (or more)
1-2 clove garlic, pressed

Spread each cutlet with mustard, cheese, salt, pepper, Italian seasonings. Roll up each breast around cheese. Roll in flour, salt and pepper. Saute until cheese melts. Remove. Saute scallions, mushrooms and garlic. Add tomatoes and white wine. Place chicken in sauce and sprinkle with parsley. Simmer, covered, 40-45 minutes. Serve with noodles, macaroni or spaghetti.