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Source: America's Favorite Food Associations

Chicken Gorgonzola Roulades
This is a great dish to serve for company. The presentation is very elegant!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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4 chicken breasts, boneless, skinless, halves
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup gorgonzola cheese, crumbled
2 tablespoons pine nuts
1 tablespoon olive oil
Spicy Red Pepper Sauce, recipe to follow
basil leaves or 16 large basil leaves

Gently pound chicken breasts to 1/4-inch thickness; sprinkle with salt and pepper. Place 4 basil leaves over each piece of chicken, covering entirely. Sprinkle 2 tablespoons of cheese over basil. In large frypan over medium- high heat, toast pine nuts, shaking pan occasionally, until lightly browned, about 3 minutes. Sprinkle 1/2 tablespoon of the pine nuts over each chicken breast half. Tightly roll breasts, starting with short end; secure with wooden picks. To same frypan, add olive oil. Add chicken and saute turning frequently, about 10 minutes or until brown on all sides. Reduce heat to low, cover and simmer an additional 10 minutes, or until fork can be inserted in chicken with ease. Remove chicken to cutting board and let rest about 10 minutes. Spoon Spicy Red Pepper Sauce evenly on 4 individual serving plates. Slice each chicken roll into 1/2-inch slices and arrange, overlapping slices slightly, on top of sauce. Garnish with basil leaves.
Spicy Red Pepper Sauce:
In blender container, place 1 jar (12 oz.) roasted red peppers (drained), 1/2 cup tomato puree, 2 cloves garlic, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes. Pour into medium saucepan and heat over medium-low heat.

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