Chef-Boy-I-Be Illinois' Pesto Chicken Bundles

• 4 boneless skinless chicken breasts
• 1 (4 ounce) package boursin cheese, softened
• 13 cup pesto sauce (homemade or store bought)
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) jar sliced mushrooms
• 1 cup dry white wine
• 1 teaspoon dry oregano
• salt and pepper

1. Pound chicken breasts to 1/4 inch thickness.
2. Combine cream cheese and pesto.
3. Spread cream cheese mixture on chicken breasts.
4. Roll chicken breasts up lengthwise, tucking in the ends and secure with toothpicks.
5. Salt and pepper to taste, roll in flour.
6. Brown chicken breasts on all sides.
7. Deglaze pan with the wine, add tomato sauce, oregano and mushrooms.
8. Simmer, covered, for 15 minutes until chicken bundles are cooked through.
9. Some of the cream cheese mixture will melt and drip out of bundles, making the sauce very rich.

chicken breasts, boursin cheese, pesto sauce, tomato sauce, mushrooms, white wine, oregano, salt

Taken from www.food.com/recipe/chef-boy-i-be-illinois-pesto-chicken-bundles-274255 (may not work)