4 chicken breasts, boned, split & skinned
1/2 c. chopped onion
1 c. chopped mushrooms
1 c. chopped green pepper
2 c. grated zucchini
1 tsp. dried basil, crushed
2 or 3 garlic, crushed
1/2 tsp. salt
1/2 tsp. ground black pepper
8 oz. cottage cheese
1 (1 lb. 12 oz.) can tomatoes
4 c. cooked pasta

Pound chicken breast halves until they are about 1/2" thick. Set aside. Combine onion, mushrooms, green pepper, zucchini, basil, garlic, salt and pepper. Divide mixture in half. Stir cottage cheese into half the vegetable mixture and mix until smooth. Spoon 3 to 4 tablespoons of cottage cheese mixture onto the center of each chicken breast. Roll and tie with string to secure. Set aside.

Add remaining ingredients, including reserved stuffing mixture, to a large skillet. Place over medium heat and bring to a simmer. Place stuffed breasts in skillet, spoon sauce over. Cover and simmer 25 to 30 minutes. Makes 6 servings.