Steam the Kalettes for 2-3 minutes until tender, drain then slice thinly and place to one side

Pre heat the oven to 200c

Place each chicken breast between two pieces of cling film and beat out until about .5cm thick. Remove the cling film

Place an even layer of Kalettes on each chicken breast, then slices of red pepper and then the Gruyere fingers

Season with salt and pepper

Roll each breast up and secure with string or cocktail sticks

Heat the butter and oil in a large frying pan and cook the chicken for 2-3 minutes, turning regularly till golden on the outside

Place the chicken breasts on a deep baking tray and cook for 20 minutes

Half way through add the white wine

Serve sliced with the juices from the pan