Garden Chicken Rolls

1. 1

   With flat edge of meat hammer, pound chicken breast halves between sheets of plastic wrap to 1/8 to 1/4-inch thickness. Sprinkle with salt and pepper.

2. 2

   Cut zucchini and sweet pepper lengthwise into 1/4-inch thick sticks.

3. 3

   Place several vegetable sticks at one end of each flattened breast.

4. 4

   Roll up and secure with wooden picks.

5. 5

   Brown rolls in butter in large skillet with mushrooms.

6. 6

   Add wine and Worcestershire sauce.

7. 7

   Simmer, covered, for 10 minutes.

8. 8

   Remove rolls and simmer to reduce sauce, about 3 minutes.

9. 9

   Pour over chicken rolls.

10. 10

    Can serve on bed of rice of your choice.

* Per serving · 4 servings · Values may vary.