1/4 C. dry white wine

2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed

4 skinless, boneless chicken breast halves

4 thin slices prosciutto, trimmed of fat

2 ounce fontina cheese, thinly sliced

1/2 C. roasted red bell peppers, cut into thin strips

Fresh thyme sprigs (optional)

 

For sauce, in a small bowl combine wine and the thyme. Set aside. Rinse chicken; pat dry with paper towels. Place each chicken half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8-inch thick. Remove plastic wrap.  Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange on-fourth of the roasted peppers on cheese near the bottom edge of chicken. Fold in the side; roll up jelly-roll style. Secure with wooden picks. (At this point, chicken may be individually wrapped in plastic wrap and chilled up to 4 hours.) Grill chicken on an uncovered grill directly over medium coals for 15 to 17 minutes or until tender and no longer pink, turning to cook evenly and brushing twice with sauce. Remove the wooden picks. Garnish with fresh thyme sprigs, if desired.