Pound 4 Chicken Breasts into a bit thiner pieces
Season with Garlic Powder & Italian Seasoning.
In blender Purée: 8 oz jar Sun-Dried Tomatoes(drained well), a 10-12 oz jar Red Roasted Peppers (drained well-or roast your own)& 2-4 cloves roasted garlic.
Add a tiny bit of organic Chicken Broth (or water), if necessary, to help purée into a nice, thick sauce. Spread a thin layer of the Purée on Chicken and top with a sprinkle of Dried or fresh Italian Parsley. Roll Chicken, using a toothpick to hold together, and place onto lightly sprayed flat sheet pan. Bake at 375 preheated oven for about 35 minutes, or until chicken is cooked through, finishing with a quick(1-2 minute) broil to brown the tops. Serve with roasted green beans! Consider Incorporating some greens: Add sautéed spinach(liquid removed) before rolling up the chicken.

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