• 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),

one 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 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!