Tuscan Chicken Rolls

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.