Here’s what you need: 6 chicken cutlets (about 1.5 lbs)
1/3 cup purchased pesto
3/4 cup shredded Montery Jack cheese (divided)
1-12 ounce jar roasted red peppers, drained

If you can’t find chicken cutlets in the meat case, ask the butcher to slice a couple boneless chicken breasts really thin.
Preheat oven to 350 degrees.

Line a baking dish with foil, place a baking rack (sprayed with non-stick spray) on top. Place chicken on wax paper (or use the butcher’s paper like I did). Spread the pesto over each breast. Sprinkle each breast with 2 tablespoons cheese. Top with pieces of roasted pepper. Roll up chicken, jelly-roll style. Secure with wooden picks.
Lightly sprinkle paprika over chicken. Place chicken on prepared rack; lightly coat chicken with cooking spray.
Bake until chicken is cooked through, 40-45 minutes. Discard toothpicks and serve.