Chicken Roulades

Measure 1/2 cup loosely packed basil leaves. Reserve remaining basil for garnish. Holding knife parallel to work surface and starting from a long side, cut each chicken-breast half almost in half, making sure not to cut all the way through. Spread chicken-breast halves open. With meat mallet or rolling pin, pound chicken to an even 1/4-inch thickness. Place one-fourth of red-pepper slices, goat cheese, and basil leaves on each breast half. Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks. Sprinkle chicken roulades with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Heat olive oil in nonstick 12-inch skillet over medium-high heat. Add chicken roulades and cook until chicken is browned on all sides. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 12 to 15 minutes longer. Discard toothpicks. Slice roulades crosswise into diagonal slices to serve. Garnish with basil.