Tuscan Chicken Rolls - cooking recipe

Ingredients

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

Preparation

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