Place each chicken breast , boned side up, between two pieces of clear plastic wrap. Working from center to edges, pound lightly with flat side of meat mallet to 1/4" thickness. Remove plastic wrap. In center of each breast, sprinkle with pepper, layer cheese, sun dried tomatoes and sage. Fold in sides, roll up jelly-roll style, pressing edges to seal. Roll in flour. Heat oil in skillet over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove from skillet.

Bring wine or chicken broth to boiling in same skillet. Reduce heat and simmer, uncovered, about 2 minutes or until about 1/2 cup liquid remains. Return chicken to skillet.

Cover and simmer for 7-8 minuets or till chicken is no longer pink.

To serve, spoon juices over chicken