1Preheat oven to 350`. Lightly grease a baking sheet with non-stick spray.
2Cut chicken in half horizontally. Place each piece between layers of plastic wrap, and pound into 1/4 inch thickness. season with salt and pepper.
3Heat olive oil in saucepan over medium high heat and saute mushrooms and rosemary until softened and browned, 5-7 minutes.
4Transfer mushrooms mixture into food processor, along Transfer mushroom mixture and add olives, oregano, basil, and 4-5 tomato halves. Pour in 2 teaspoons sun-dried tomato oil. Pulse for 10 seconds or until semi-smooth, but still grainy. Add more olive oil, if needed
5Spoon 1/2-1 Tablespoon mixture onto each piece chicken, top with 1 slice mozzarella cheese, broken into pieces, and roll into a little log. Place seam side down on baking sheet.
6When logs are made, top each one with a slice of mozzarella cheese, remaining sauce, and 1 tomato half.
7Place in oven, and bake for 20-25 minutes, or until chicken is cooked through.
8Remove from oven and let rest 5-7 minutes before serving.