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1
Preheat oven to 180C and Lightly oil a large shallow baking dish.
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2
Cut capsicums into quarters and remove the seeds and white membrane.
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3
Cook under a grill skin side up until the skin blisters and blackens.
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4
Remove from grill and cover with plastic or paper 5 minutes.
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5
Peel away the skin and discard it.
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6
Using an electric mixer, blend or process the capsicum wine and 1/2 cup water until almost smooth.
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7
Set Aside.
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8
Using blender process the parsley, rind and lemon juice and garlic until gremolata is almost smooth.
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9
Cut chicken breasts in half horizontally, almost all the way through.
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10
Open out each fillet and place between sheets of plastic wrap and flatten gently with a mallet until about 1cm thick.
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11
Divide gremolata among fillets, then roll each fillet to enclose filling.
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12
Wrap each roll in prosciutto and secure with toothpicks.
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13
Place chicken rolls in prepared dish and cook in the oven uncovered for 30 minutes until chicken is cooked through.
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14
Meanwhile place the capsicum mixture in a small saucepan and bring to the boil.
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15
Reduce heat and simmer uncovered for 3 minutes until reduced by half.
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16
Add pan juices from chicken and return to the boil.
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17
Serve chicken on the capsicum sauce.
