2-3 boneless, skinless chicken breasts
olive oil for brushing
snipped fresh sage leaves, or dried sage
salt and pepper to taste
3 pieces of roasted red or green bell pepper
Sweet Hungarian Paprika
tad bit of butter
Wash and dry the chicken breasts. With a mallet or meat pounder, gently
pound out each one into an evenly shaped flat piece. Brush with the
olive oil, and snip on the sage. Sprinkle with salt and pepper to taste.
Lay on the roasted bell pepper strip. Roll up each cutlet and secure
with a toothpick. Sprinkle each with paprika. Heat a skillet, add the
butter, and gently saute each, turning as you brown them on all sides.
