Chicken and Prosciutto Roll-ups

1/4 C. dry white wine
2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
4 medium skinless boneless chicken breasts halves
4 thin slices prosciutto, trimmed of fat
2 oz. fontina cheese, thinly sliced
1/2 of a 7 oz. jar roasted red sweet peppers, cut into thin strips
fresh thyme, optional

1. For sauce, in a small bowl combine wine and thyme; Set aside.

2. Place 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. 

3. Place a slice of prosciutto and 1/4 of the cheese on each chicken piece.  Arrange 1/4 of the roasted red pepper strips in cheese near the bottom edge of chicken.  Starting from bottom edge, roll up jelly roll style; secure with wooden toothpicks.  

4. Grill chicken on the rack of an uncovered grill directly over medium heat for 15-17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce.  Garnish with additional fresh thyme, if desired.

Nutrition: 214 calories, 9g fat, 4g sat fat, 2g carbs, 27g protien