Stuffed Tuscanny Chicken...

Ingredients
4 medium skinless,boneless chicken breast (pounded to 1/4-inch thick)
4 oz. Fontina cheese, crumbled or sliced
1 cup bottled roasted red sweet peppers
12 fresh sage leaves or 1 tsp dried sage, crushed
1/4 cup all-purpose flour
2 tablespoons olive oil
1 cup dry white wine or chicken broth

Directions
1.Sprinkle chicken with black pepper.
2.For each roll, place 1/4 of the cheese, roasted peppers and sage on a piece of chicken.
3.Fold sides up, roll up chicken.
4.Roll in flour to coat.
5.In a large skillet, cook chicken rolls in hot oil over medium heat about 5 minutes or until brown on all sides.
6.Remove from rolls from skillet.
7.Add wine or broth to skillet.
8.Bring to a boil, reduce heat.
9.Simmer , uncovered about 2 minutes or until liquid is reduced to 1/2 cup.
10.Return chicken rolls to skillet.
11.Cover and simmer for 7 to 8 minutes or until chicken is no longer pink.
12.To serve, trim ends of chicken rolls.
13.Cut rolls into 1/4-inch slices.

http://www.grouprecipes.com/70608/tuscany-stuffed-chicken-breast.html