3/4 c. thinly sliced celery
1/2 c. thinly sliced carrot
1/2 c. sliced fresh mushrooms
1 sm. sliced onion
2 cloves minced garlic
1 lg. can crushed tomatoes
1 lg. can tomato sauce
1 1/2 tsp. oregano
1 1/2 tsp. basil
3/4 tsp. sugar
1 tsp. salt
1 tsp. pepper

In large saucepan cook celery, carrot, mushrooms, onion and garlic in 1 tablespoon olive oil until tender. Stir in tomatoes and sauce and seasonings. Bring to a boil, reduce heat, cook uncovered over low heat for 1 hour.

Meanwhile pound 6 chicken cutlets between 2 pieces of waxed paper to thin. Combine the following: 3 tbsp. shredded Mozzarella cheese 1 lg. egg, beaten 1/4 c. grated Romano cheese 1 tbsp. chopped green onion 1/2 tsp. chopped parsley

Place large spoonful of cheese mixture on each cutlet. Roll up. Place seam side down in Corningware baking dish. Pour sauce over chicken rolls. Bake covered in oven for 30 minutes, 375 degrees. Remove cover, place 1/2 cup shredded Mozzarella cheese on top of chicken rolls. Bake 15 minutes longer, 375 degrees. Serve with angel hair pasta and salad. Serves 6.