1) Lay the chicken cutlets out on wax-paper, and season one side with garlic and pepper.

2) Lay ANOTHER piece of wax paper over the cutlets, and whack the crap out of them with a mallet or skillet (my choice). What we're doing is wideneing and flattening the cutlets even further.

3) Mix the olives, peppers, 2/3 of the cheese, 2 tablespoons or chopped roasted red peppers (or one good slice, if that's the type you bought) and 1/2 can of diced tomatoes in a bowl and mix with a spatula or spoon. This is our roll-up filling.

4) Spoon the filling onto the chicken cutlets, and carefully "roll" them up. Use the toothpicks to hold the roll-ups in their new form. Season the exposed side with more pepper and garlic.

5) Put a pan on medium flame and lightly coat the bottom with olive oil. Place the roll-ups in the pan. You're going to turn the roll-ups until they're lightly brown on all sides.

6) Pour 1/2 of chicken broth into the pan. Also use some minced onion to season the mixture. This should cook for another 6-8 minutes, depending on the size of your cutlets. Don't forget to remove the toothpicks before plating them!

7) Now that your roll-ups are all situated for the time-being, we can move onto the red-pepper sauce. Pull out your food processor, and dump in 1/2 jar of the roasted red peppers, 2 tablespoons of your leftover chicken broth, and some pepper. Blend until smooth.

8) You're done! Use any left-over olives and parmesan cheese as garnish! Personally, I cut up the rolls and put the sauce underneath the chicken, but you might want to keep them whole and cover them with sauce. It's up to you!