Instructions: Rinse chicken; pat dry with paper towels. Place each breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness.

Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, pepper halves, and sage in the center of each breast. Fold in sides; roll up pinwheel style, pressing the edges to seal. Coat chicken with flour.

In an 8 inch skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove from skillet.

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

Makes 2 main-dish servings.

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