Preheat oven to 375 degrees.

Sprinkle both sides of chicken breasts with salt and pepper.

Combine provolone cheese, fresh basil and sun-dried tomatoes in a bowl.

Divide the cheese mixture evenly and spoon onto the centers of the chicken breasts.

Starting from the short ends, roll up the chicken breasts tightly and secure with toothpicks.

In a large nonstick skillet, melt butter over medium-high heat.

Add the chicken rolls and cook, turning frequently, until browned on all sides (about 2 minutes per side).

Transfer the browned chicken rolls to an ungreased jellyroll pan.

Bake in the preheated oven until the chicken is cooked through, about 20 minutes.

While the chicken is baking, combine 1 tablespoon of chicken broth with flour in a small bowl; set aside.

In the same skillet used for browning the chicken, combine white wine with the remaining chicken broth.

Bring the wine and broth mixture to a boil over medium-high heat.

Cook, scraping up any browned bits from the bottom of the skillet, until the sauce is slightly reduced, about 4 minutes.

Stir in the flour mixture to thicken the sauce.

Reduce heat to medium and cook, stirring constantly, until the sauce has thickened to your liking, about 4-5 minutes.

Serve the sauce over the baked chicken rollups.

Garnish with fresh basil leaves before serving.