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Combine wine and thyme in a small bowl. Set aside.
Place a chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with the remaining chicken pieces.
Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange one-fourth of the roasted pepper strips on cheese near bottom edge of chicken. Starting from bottom edge, roll up jelly-roll-style; secure with wooden toothpicks. (At this point, the chicken may be individually wrapped in plastic wrap and refrigerated for up to 4 hours.)
Grill the chicken on the rack of an uncovered grill directly over medium heat for 15 to 17 minutes or until tender and no longer pink, turning to cook evenly and brushing twice with sauce. Garnish with fresh thyme, if desired.