Mozzarella Stuffed Chicken with Italian Vegetables

Pound out chicken breasts to 1/4 inch thick. Spread 2 tsp. dijon over each breast. Stir together 1 tsp. basil, 1 tsp. oregano, 1/4 tsp. garlic powder.

tsp. salt and 1/4 tsp. pepper in a small bowl. Sprinkle herb mixture over chicken. Place 1 slice mozzarella in the center of each chicken breast. Roll up and secure with toothpicks. Dredge rolled chicken in flour to coat. Heat 2 tbsp. oil in a large skillet. Add onions and cook until tender, stirring occasionally, about 7 minutes. Add mushrooms, bell peppers, wine and remaining basil, oregano, garlic powder, salt and pepper. Cook until peppers are soft, stirring frequently, about 5 minutes. Transfer to a bowl. Add remaining 2 tbsp. oil to skillet. Add chicken and cook until browned and cooked through, turning occasionally, about 8 minutes. Return vegetables to skillet and heat through. Serve immediately.