Healthy Chicken & Pepper Rolls: Easy Oven Recipe

INGREDIENTS

4 boneless skinless chicken breast halves (about 1-1/4 pounds) 1 cup water 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 2 cups thin red, yellow and/or green bell pepper strips 1‑1/2 teaspoons olive oil, divided 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves 1/8 teaspoon black pepper 1 tablespoon grated Romano cheese 1 tablespoon fine dry bread crumbs

PREPARATION:

1. Preheat oven to 350°F. Pound chicken breasts between two sheets of waxed paper with flat side of meat mallet to about 1/4-inch thickness. Store chicken in refrigerator until needed.
2. Combine water, onion powder and garlic powder in small saucepan; bring to a boil over high heat. Add bell peppers; return to a boil. Reduce heat to medium-low. Simmer, covered, 2 to 3 minutes or until bell peppers are crisp-tender. Drain.
3. Combine 1/2 teaspoon oil, oregano, thyme and black pepper in small bowl. Spread mixture over one side of flattened chicken breasts; arrange bell peppers on top. Roll up chicken; secure with toothpicks or metal skewers. Place chicken, seam side down, in ungreased 8-inch square baking dish. Brush chicken with remaining 1 teaspoon oil.
4. Combine Romano cheese and bread crumbs in small cup; sprinkle over chicken. Bake, uncovered, 20 to 25 minutes or until chicken is golden brown and no longer pink in center. Remove toothpicks before serving.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 9 g Cholesterol 76 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 26 % Calories 209 Protein 29 g Sodium 119 mg DIETARY EXCHANGE: Vegetable 1-1/2 Meat 3