Tuscan Chicken Rolls

1. 1

   Place the chicken breasts, one at a time, between pieces of heavy plastic wrap and pound to an even thickness of 1/2 inch.

2. 2

   Sprinkle chicken with salt and pepper.

3. 3

   Place one quarter each of the prosciutto, basil, red pepper and mozzarella in the center of each piece of chicken.

4. 4

   Roll into a cylinder, tucking in the ends.

5. 5

   Secure with a toothpick.

6. 6

   Heat the oil in a large skillet over medium heat.

7. 7

   Add the chicken and cook, turning carefully, so that all sides of the chicken are golden and nearly cooked through, about 12 minutes.

8. 8

   Transfer to a plate.

9. 9

   Add the Marsala and chicken broth to the skillet, stirring up any browned bits at the bottom of the skillet.

10. 10

    Bring to a boil.

11. 11

    Return chicken and any juices, cover, and simmer until the chicken is cooked through, about 5 minutes.

12. 12

    Uncover, raise heat to high, and reduce sauce slightly, about 1 minute.

No additional tips available.