• Black pepper
• 1 tablespoon vegetable oil
• 2 boneless chicken breast halves
• 2 ounces fontina cheese
• 1/2 cup roasted red peppers in a jar

• 6 sage leaves
• 2 tablespoons all purpose flour
• 1 tablespoon olive oil
• 1/2 cup dry white wine

After rinsing chicken and patting dry, pound lightly with a mallet between two pieces of plastic wrap until 1/4 inch thick. Remove from plastic wrap and sprinkle with black pepper. Layer cheese, roasted red pepper and sage in the center of each breast. Fold in sides and roll up jelly roll style, pressing the edges to seal. Roll in flour. Heat the oil to medium in a skillet. Cook about 5 minutes, turning to brown all sides. Remove to plate. Bring wine or chicken broth to boiling in the same skillet; reduce heat. Simmer, uncovered about 2 minutes or until 1/4 cup liquid remains. Return chicken to the skillet. Cover and simmer for 7 to 8 minutes. Serve with roasted potatoes and green beans. Use pan juices as a sauce.