4 chicken cutlets
3 tbsp. olive oil
1 can drained sliced mushrooms (8 1/2 oz.) or 1 c. fresh sliced mushrooms
1 (29 oz.) can stewed tomatoes
3 cloves fresh crushed garlic
1 tbsp. oregano
1 tbsp. basil
1 (16 oz.) can tomato sauce
1/2 c. Parmesan cheese
Salt and pepper to flavor
6 dinner crepes (from crepes recipe)

Preheat oven to 325 degrees. Heat oil; saute chicken, onions, garlic and mushrooms. Stir in tomatoes, oregano, basil, and tomato sauce. Cook 10 minutes, stirring 2 or 3 times.

Remove from heat and add 1/4 cup Parmesan cheese. Stir thoroughly. Spoon mixture into crepes; seal crepes closed. Place crepes in a 2- inch baking pan; spoon a little mixture around edges. Sprinkle with a little more cheese. Cook 15-20 minutes. Serve with remaining sauce and cheese.