Stuffed Tuscan Chicken

4 chicken breasts
1 cup fresh sage leaves
4 ounces chopped roasted red peppers
8 Fontina cheese slices
Cracked black pepper
Salt
1/2 cup flour
3 tablespoons olive oil
1 cup white wine

Pound the chicken breasts flat. Layer the sage leaves on top of the chicken breasts. Top with the cheese and red peppers. Sprinkle with salt and pepper. Roll up the chicken breasts tightly and secure with a toothpick. Mix together the flour with additional salt and pepper and roll the chicken rolls in the flour. Heat the olive oil in a large skillet over medium heat. Quickly brown the rolls in the olive oil. Add the wine and bring to a boil. Reduce the heat and simmer for 15 minutes.