Tuscan Chicken Rolls

• 4 boneless skinless chicken breast halves (1 1/2 lb)
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 slices thin prosciutto, cut in half crosswise
• 8 large basil leaves
• 1 roasted red pepper, cut into four pieces
• 2 ounces mozzarella cheese, sliced "or"shredded
• 3 tablespoons extra virgin olive oil
• 1/3 cup marsala wine
• 1/3 cup chicken broth

1. Place the chicken breasts, one at a time, between pieces of heavy plastic wrap and pound to an even thickness of 1/2 inch.
2. Sprinkle chicken with salt and pepper.
3. Place one quarter each of the prosciutto, basil, red pepper and mozzarella in the center of each piece of chicken.
4. Roll into a cylinder, tucking in the ends.
5. Secure with a toothpick.
6. Heat the oil in a large skillet over medium heat.
7. Add the chicken and cook, turning carefully, so that all sides of the chicken are golden and nearly cooked through, about 12 minutes.
8. Transfer to a plate.
9. Add the Marsala and chicken broth to the skillet, stirring up any browned bits at the bottom of the skillet.
10. Bring to a boil.
11. Return chicken and any juices, cover, and simmer until the chicken is cooked through, about 5 minutes.
12. Uncover, raise heat to high, and reduce sauce slightly, about 1 minute.

chicken breast halves, salt, fresh ground pepper, thin, basil, red pepper, mozzarella cheese, extra virgin olive oil, marsala wine, chicken broth

Taken from www.food.com/recipe/tuscan-chicken-rolls-83620 (may not work)