Makes 4 servings

4	boneless skinless chicken breast halves (about 1-1/4 pounds)
1	cup water
1/2	teaspoon onion powder
1/4	teaspoon garlic powder
2	cups thin red, yellow and/or green bell pepper strips
1-1/2	teaspoons olive oil, divided
1/4	teaspoon dried oregano leaves
1/4	teaspoon dried thyme leaves
1/8	teaspoon black pepper
1	tablespoon grated Romano cheese
1	tablespoon fine dry bread crumbs

Preheat oven to 350°F. Pound chicken breasts between two sheets of waxed paper with flat side of meat mallet to about 1/4-inch thickness. Store chicken in refrigerator until needed.
Combine water, onion powder and garlic powder in small saucepan; bring to a boil over high heat. Add bell peppers; return to a boil. Reduce heat to medium-low. Simmer, covered, 2 to 3 minutes or until bell peppers are crisp-tender. Drain.
Combine 1/2 teaspoon oil, oregano, thyme and black pepper in small bowl. Spread mixture over one side of flattened chicken breasts; arrange bell peppers on top. Roll up chicken; secure with toothpicks or metal skewers. Place chicken, seam side down, in ungreased 8-inch square baking dish. Brush chicken with remaining 1 teaspoon oil.
Combine Romano cheese and bread crumbs in small cup; sprinkle over chicken. Bake, uncovered, 20 to 25 minutes or until chicken is golden brown and no longer pink in center. Remove toothpicks before serving.