Chicken Rolls Stuffed With Bell Peppers - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups thinly sliced bell peppers, any and all colors
1 1/2 teaspoons olive oil, divided
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon pepper
1 tablespoon grated romano cheese or 1 tablespoon parmesan cheese
1 tablespoon breadcrumbs

Preparation

Preheat oven to 350.
Pound chicken breasts to about 1/4\" thickness and store in fridge until needed.
Combine water, onion powder and garlic powder in small saucepan and bring to a boil.
Add bell peppers and return to boil.
Reduce heat to med. low, cover, and simmer 2-3 minutes until peppers are crisp tender and drain.
Combine 1/2 tsp oil, oregano, thyme and pepper.
Spread mixture over one side of chicken breasts.
Arrange bell peppers on top.
Roll up chicken and secure with toothpicks.
Place chicken, seams side down, in ungreased 8\" square baking dish.
Brush with remaining tsp of oil.
Combine cheese and bread crumbs and sprinkle over chicken.
Bake, uncovered, for 20-25 minute or until chicken is done.
Remove toothpicks before serving.