Preheat oven to 350.

Place chicken breasts between to sheets of plastic wrap.

Using a meat mallet {or I used a rolling pin}, pound the chicken breast starting in the center and working your way out until chicken is even in thickness.

Next, stuff each chicken breast with 2 slices of mozzarella, 1/4 cup of roasted red pepper, and a small handful of baby kale.

Working from one end to the other, tightly roll the chicken breast and use a couple toothpicks to hold it together. Season with salt & pepper.

Place the chicken breast in a large baking dish, seam side down.

Bake for 40-50 minutes, or until juices run clear and internal temperature has reached 165 degrees.

Slice up and serve!