Tuscany Stuffed Chicken Breasts

Place each chicken piece, boned side up, between two pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet peppers, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Place flour in a shallow dish; dip chicken breast roll-ups in flour, turning to coat.

In an 8-inch skillet heat oil over medium heat. Cook chicken in hot oil about 5 minutes or until brown, turning to brown evenly. Remove chicken from skillet.

In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until liquid is reduced to 1/4 cup. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink. To serve, spoon cooking liquid over chicken.