Pepperoni-Stuffed Chicken Italiano

6 boneless chicken breasts
1 package pepperoni slices
8 oz. grated Mozarella
20 wooden toothpicks

Sauce:
1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white wine
1/4 cup olive oil
1 tablespoon freshly minced garlic
Italian seasoning to taste
Salt to taste

Place the oil, wine and mushrooms in a skillet and sautee until mushrooms lose their firmness. Add the garlic, tomatoes, italian seasoning and salt.
Allow this to simmer.

Place the chicken breast skinned-side down, and beat with a tenderizing mallet to flatten as in scallopini. layer pepperoni slices on the chicken until covered, add a layer of grated mozarrella on top. Loosely roll the breast up like a jellyroll, and place a few of the wooden toothpicks in to help the roll hold its shape. Repeat until all breasts are so prepared.

Place into chicken into your baking dish. Cover the chicken in the sauce, then bake at 350º F for 45 minutes to an hour.

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