Chicken & Prosciutto Roll Ups - cooking recipe

Ingredients

1/4 cup dry white wine
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
4 medium boneless skinless chicken breast halves
4 slices thin prosciutto, trimmed of fat (about 1 oz total)
2 ounces Fontina cheese, thinly sliced
3 1/2 ounces jars roasted red sweet peppers, cut into strips (about 1/2 cup)
fresh thyme (optional)

Preparation

For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 tsp dried thyme.
Set aside.
Rinse chicken; pat dry.
Place chicken piece between 2 pieces of plastic wrap.
Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick.
Remove plastic wrap.
Repeat with remaining chicken.
Place a slice of prosciutto and one-fourth of the cheese on each chicken piece.
Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken.
Starting from the bottom edge, roll up jelly roll style; secure with toothpicks.
Grill chicken directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink.
Turn to cook evenly and brush with sauce.
If desired, garnish with fresh thyme.