4 Chicken breasts -- boneless

1 md Onion -- diced

3/4 pound Italian sausage; bulk

1 Green bell pepper -- diced

hot 1 Red bell pepper -- diced

4 ounce Mozzarella cheese

1/4 pound Mushrooms -- sliced

cut in sticks 2 liter Tomatoes -- diced

1/4 cup Flour

1/2 cup Red wine or chicken broth

1/2 teaspoon Salt

1 teaspoon Basil

1/2 teaspoon Dried oregano leaves

Freshly ground black pepper 3 tablespoon Olive oil

Place chicken between sheets of plastic wrap. With flat mallet, pound until 8 inches in diameter. Press together to patch any holes. In large skillet, saute sausage until done. Skim fat. Leave drippings in pan. Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix flour, salt and oregano. Roll chicken breasts in mixture. In pan drippings, brown chicken on all sides over medium heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes. Serve immediately.