Are you bored with all of the same old summer food? How many times can you eat hamburgers and hot dogs from the grill? Well, I have the solution for you, and it’s a tasty one.

Here is a recipe for VEGGIE-STUFFED BONELESS CHICKEN BREAST WITH MARINARA.

Slice thin strips of carrots and red and peppers. Also use whole long green beans. You can add any veggies you like. These are just a few suggestions.

Preheat oven to 350 degrees F.

Using a knife, carefully butterfly each chicken breast almost to the end. Lay flat and place chicken breast between 2 sheets of plastic wrap and using a meat mallet, pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.

Lay chicken breasts flat on a cutting board and sprinkle with salt, pepper and Italian seasoning. Place 3 to 4 strips each of the long green beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet that has a think layer of olive oil coating the bottom.

Pour my Chunky Marinara sauce over the chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.

Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

Take my word for it. It is definitely as good as it sounds. Plus, it’s a great way to get the kids to eat some veggies!