Garden Chicken Rolls - cooking recipe

Ingredients

4 chicken breast halves, skinned and boned
salt and pepper
1/2 each: medium size zucchini and sweet red pepper
3 Tbsp. butter or margarine
4 large mushrooms, sliced
1/3 c. dry white wine
2 Tbsp. golden Worcestershire

Preparation

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.
Cut zucchini and sweet pepper lengthwise into 1/4-inch thick sticks.
Place several vegetable sticks at one end of each flattened breast.
Roll up and secure with wooden picks.
Brown rolls in butter in large skillet with mushrooms.
Add wine and Worcestershire sauce.
Simmer, covered, for 10 minutes.
Remove rolls and simmer to reduce sauce, about 3 minutes.
Pour over chicken rolls.
Can serve on bed of rice of your choice.