Pesto Pepper Chicken Rolls

I love pinwheels.  Roll-ups, roulades, spirals-- I guess I love to play with my food. And a number of my pinwheel-themed dishes have won prizes in recipe contests, such as the tortilla roll-up that uses deli-sliced beef that won 3rd place in the National Beef Cookoff years ago, and which you see in every deli in the land now, and at every potluck. 
This one was the Grand Prize Winner in a contest sponsored by Gold Kist Farms Chicken.  It's really colorful and showy (scroll down to see the picture!) but it's also really easy-- only five ingredients!  Perfect for guests but also a good go-to meal for weeknights with the fam'.  Enjoy!

6 Gold Kist Farms boneless, skinless chicken breasts
1 (15 oz.) jar mild pesto sauce
2 Cups shredded Monterey Jack cheese
1 (16 oz.) jar roasted red peppers, drained and cut into large pieces to fit chicken breasts
2 Tbps. black peppercorns, crushed

Preheat oven to 350 degrees.  Place each chicken breast between two pieces of plastic wrap and pound to about a 1/4-inch thickness.  No, I will not mention the similarity here, to getting a mammogram.  Spread a generous layer of pesto sauce ove
r each breast, then sprinkle with jack cheese.  Top with pieces of roasted red peppers.  Roll each breast jelly-roll style, secure with wooden picks.  Press crushed peppercorns evenly into chicken rolls.  Place rolls in a shallow baking pan sprayed with nonstick spray.  Bake 45 minutes.  Slice to reveal pinwheel pattern.  Serves 6.