Sun-Dried Tomato&Basil-Stuffed Chicken Rollitini Recipe:

(SERVES 4)

• 4 skinless, boneless chicken breast
• 8 slices sun-dried tomatoes (in olive oil)
• 1/4 cup fat-free ricotta cheese
• 3 tsp. kosher salt, divided
• 1/2 cup finely chopped fresh basil
• 2 egg whites, beaten
• 1/2 cup whole-wheat Panko bread crumbs
• 1 tsp. black pepper
• 1/2 tsp. garlic pepper
• Nonstick cooking spray

1. Preheat oven to 330 degrees F. Butterfly chicken breasts, then pound between clear wrap until they're about 1/4-inch thick.

2. Stir together sun-dried tomatoes, ricotta cheese and 1 tsp. of salt. Spread 1/4 of cheese mixture onto each chicken breast, then sprinkle basil on top. Roll up chicken breasts, tucking in loose pieces. Secure with toothpicks.

3. Pour beaten egg whites into a flat dish. Mix breadcrumbs, remaining salt, pepper and garlic powder in a second flat dish.

4. Dry rolled chicken breasts with a paper towel and place in egg whites, coating completely. Then roll chicken in breadcrumb mixture until covered.

5. Place chicken in a baking dish coated with nonstick cooking spray, leaving space between each breast. Bake for 45-50 minutes or until internal temperture reaches 165 degrees F. Let stand for 10 minutes before serving to help keep chicken moist.

Nutrition Facts: (per serving) 215 calories, 31g protein, 18g carbs, 3.2g fat, 2g fiber

Note: Besides providing lots of lean protein, chicken breasts is a great source of the mineral selenium, which we know is critical for muscle strength and boosting the metabolism through better thyroid function.