4 boneless, skinless chicken breast halves (1 pound total)
4 teaspoons Honey Mustard or Dijon-style mustard
4 slices thinly sliced fully cooked ham (1 1/2 ounces total)
One 7 1/4-ounce jar roasted red peppers, drained
1 tablespoon cooking oil
1/2 cup chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
1 tablespoon snipped fresh Basil or 1/2 teaspoon dried Basil, crushed
2 teaspoons Cornstarch
1 tablespoon water
1.Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.
2.Spread each of the chicken breast halves with 1 teaspoon of the mustard. Place a slice of ham on each breast, then a roasted red Pepper half. Fold in long sides of chicken and roll up jelly-roll style. Secure with wooden toothpicks.
3.In a large, heavy skillet brown the chicken rolls in hot oil on all sides over medium heat. Add chicken broth and wine. Bring to boiling; reduce heat. Cover and simmer for 25-30 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
4.Stir tomato paste and Basil into skillet. Stir together Cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more.
5.To slice rouland, remove the cooked chicken rolls to a cutting board and cut across into spirals. Arrange the slices decoratively on a plate and drizzle with pan sauce. Egg noodles and steamed vegetables complete the meal.