Mozzarella Filled Chicken with Vegetables

By Judycakes

Ingredients

• 4 boneless chicken breast halves, skinned
• 8 teaspoons Dijon mustard
• Dried basil, crumbled
• Dried oregano, crumbled
• Garlic powder
• Salt and pepper
• 4 ounces mozzarella, cut into 4 slices
• 1/2 cup all purpose flour
• 4 tablespoons olive oil
• 2 medium onions, sliced
• 12 mushrooms, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup dry white wine

Preparation

Step 1

Pound chicken breasts with meat mallet, rolling pin or skillet to flatten to l/4 inch thickness. Spread 2 teaspoons mustard over each. Sea son with basil, oregano, garlic powder, salt and pepper. Place 1 slice of mozzarella in center of each. Roll up and secure with toothpick. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and saute until just soft, about 7 minutes. Mix in mushrooms, bell peppers-and wine. Season with basil, oregano and garlic powder. Saute until peppers are soft, about 5 minutes. Transfer to bowl. Set aside. Heat remaining 2 tablespoons oil in same skillet over medium-low heat. Add chicken and cook until browned and cooked through, turning occasionally, about 7 minutes. Add vegetables to skillet and heat through. Serve hot.