chicken roulades

A delightfully easy meal to make!

You will need:
3-4 boneless, skinless chicken breasts
1/2 - 3/4 of a 7 oz. jar of roasted red peppers
1/2 cup fresh basil leaves
2 oz. garlic & herb goat cheese
1 T olive oil
salt & pepper

-Cut the chicken breasts butterfly-style [making a slice parallel to the cutting board not quite through the entire chicken, so that you can lay it out and it looks like a butterfly]
-Using a meat mallet, or in between two pieces of plastic wrap with a rolling pin [or potato masher :)] mash each piece of chicken so that it is about 1/2 inch thick
-Fill with peppers/basil/cheese
-Starting with one long end, roll the chicken up and secure with a toothpick [or, uh, a nail, if you don't have any toothpicks..]
-Heat oil in skillet on med-high heat
-When oil is very hot, place chicken in pan
-When each side of the chicken has browned, reduce heat to medium, cover, and continue cooking for another 10-15 minutes until juices have stopped running pink and chicken is done
-Remove toothpicks and cut in diagonal slices about 1/2 inch thick
-yummy!