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1
Preheat oven to 350F degrees.
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2
Rinse chicken breasts and dry with paper towel.
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3
Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
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4
One at a time place chicken breast halves between pieces of plastic wrap, inside up.
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5
Pound carefully with a meat mallet to about 1/4 inch thickness.
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6
Remove top pieces of plastic wrap.
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7
Sprinkle salt and pepper over chicken to taste.
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8
Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
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9
Place Swiss cheese slices over prosciutto.
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10
Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
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11
Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
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12
Roll as tightly as possible, use toothpicks to close if necessary.
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13
Repeat for all 4 breasts.
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14
Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
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15
Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
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16
Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
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17
Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
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18
On medium heat, simmer until reduced by half, about 10 minutes.
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19
Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
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20
Place dish with chicken on middle rack of 350F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
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21
Remove roll ups to platter, let rest for 10 minutes.
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22
With a sharp knife cut each one into 4 pieces.
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23
(Cut thinner slices to use for appetizer.)
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24
Arrange on platter cut side up, overlapping in 4 rows.
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25
Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
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26
Serve warm or cold.
