Cut roasted pepper in strips and set aside

Mince shallot and peel and mince garlic

Remove leaves from rosemary and mince

Wash and thoroughly dry chicken breasts

Trim chicken and pound between two sheets of plastic wrap to an even 1/4-inch thickness

Divide pepper, shallot, garlic, rosemary and goat cheese among chicken and fold over to enclose, pressing edges to seal

Dip in egg and then in breadcrumbs

Preheat oven to 425 degrees

Heat olive on a baking sheet in oven for 4 minutes

Add chicken and cook 8 minutes; turn and cook 8 to 10 minutes longer or until cooked through.