Preheat the oven to 400 degrees F. Line a small baking sheet or pan with parchment paper.

Season the chicken cutlets with salt and pepper. Lay them down in a row on the baking sheet.

Top each one with 1 tablespoon of pesto and spread from edge to edge.

Cut the roasted red peppers in half and place one on each chicken cutlet closest to the skinnier side.

Sprinkle ⅓ cup mozzarella over each one.

Roll the cutlets up from the smallest end and secure with toothpicks. Sprinkle the Italian seasoning over them.

Bake until cooked through 18 - 25 minutes depending on their size/thickness.

Remove the toothpicks and discard.

To serve top each one with the remaining tablespoon of pesto.