Chicken Breast Roll-Ups

• 2 whole chicken breasts (four halves), boned and skinned
• Dijon style mustard
• about 1/2 c. flour
• 1 Tbsp. olive or canola oil
• 1 (1 lb.) can diced tomatoes, may pour off 1/4 c. juice
• 1 small can chopped mushrooms, drained
• 4 slices Swiss cheese
• salt and pepper
• 1 pkg. green onions
• 1/2 c. dry vermouth or dry white wine

1. Wash and chop green onions, using tops.
2. Set aside.
3. Pound out the four chicken breast halves between two sheets of wax paper until very thin, but not so thin they tear.
4. Spread each breast with mustard generously.
5. Place cheese on each breast and roll up, securing with toothpicks.
6. Start rolling with thinnest edge tucked in first.
7. Put flour in low-sided bowl and season with salt and pepper.
8. Roll each chicken breast in flour mixture to coat.
9. Heat electric skillet to 325u0b0 to 350u0b0 and add butter and oil.
10. Spread over bottom evenly.
11. Brown chicken breasts on all sides evenly. Chicken is cooked through when brown.
12. Remove roll-ups to a plate and put in low oven to keep warm while making sauce.
13. Add vermouth or wine to skillet and scrape up drippings.
14. Add onions, tomatoes and mushrooms.
15. Stir and continue to cook at 350u0b0 until cooks down to about half the volume and is the consistency of a sauce, approximately 10 to 15 minutes.
16. Serve chicken breast on top of, or beside a bed of rice.
17. Top generously with sauce.

chicken breasts, mustard, flour, olive, tomatoes, mushrooms, swiss cheese, salt, green onions, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844542 (may not work)