Chicken Rotolo Italiano

• 6 whole boneless chicken breasts, skin removed
• 3 tablespoons olive oil
• 12 ounces Italian sausage, casing removed
• 1 medium onion
• 1 tablespoon minced garlic
• 1 cup Gonnella Bread Crumbs
• 1 tablespoon chopped parsley
• 1 teaspoon chopped fresh rosemary
• Salt and pepper to taste
• 1/4 cup (1/2 stick) butter
• 6 thin slices Mozzarella cheese
• 1 cup dry white wine
• 3 tablespoons lemon juice

Place chicken between layers of wax paper and pound with meat mallet to flatten. Heat oil in skillet. Stir in sausage, onion and garlic and cook, stirring to break up sausage, until sausage is cooked, about 5 minutes. Remove to bowl and stir in bread crumbs, parsley, rosemary, salt and pepper. Melt butter in skillet. Sauté chicken, two at a time, about 2 minutes each side. Preheat oven. Remove chicken to work surface. Place sausage mixture on top of each chicken breast, dividing evenly; top with cheese slice. Roll up chicken, tucking in edges. Secure with wooden picks. Place in baking dish, seam side down. Pour wine and juice into skillet over high heat; bring to boil and stir 1 to 2 minutes. Pour over chicken and bake 15 to 20 minutes. Remove picks. Serve hot.