Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.
Spread each of the chicken breast halves with 1 teaspoon of the mustard. Place a slice of ham on each breast, then a roasted red pepper half. Fold in long sides of chicken and roll up jelly-roll style. Secure with wooden toothpicks.
In a large, heavy skillet brown the chicken rolls in hot oil on all sides over medium heat. Add chicken broth and wine. Bring to boiling; reduce heat. Cover and simmer for 25-30 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
Stir tomato paste and basil into skillet. Stir together cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more.
To slice rouland, remove the cooked chicken rolls to a cutting board and cut across into spirals. Arrange the slices decoratively on a plate and drizzle with pan sauce. Egg noodles and steamed vegetables complete the meal.
Recipe reprinted by permission of Weldon Owen. All rights reserved.