Place chicken pieces on a cutting board and pound to 1/4-inch thickness.
Pre-heat oven to 350°F.
Wrap each stick of mozzarella with half a roasted red pepper; place in the center of each chicken breast.
Roll the chicken breast around the red pepper.
Wrap the chicken breast entirely in thin slices of prosciutto.
Arrange the prepared breasts, fold side down, on a parchment lined baking sheet.
Place in the pre-heated oven and bake for about an hour or until the internal temperature of the breasts, using a meat thermometer, reaches 175° to 185°F.
Remove from the oven; let the meat rest for 5 to 10 minutes before serving.
Serve with olive tapenade – simply pulse together all the ingredients, in a food processor, until well blended but not completely smooth.
