First whisk together the olive oil, lime juice, minced garlic, cayenne, chili powder, cumin, Italian seasoning and salt. Set aside.

If you were lucky enough to find and purchase pre-sliced chicken breast fillets, then ignore the next step; otherwise, keep reading. If using three thick, non-sliced chicken breasts, slice them horizontally into 2 even slices and pound the chicken using the firm side of a meat tenderizer until you reach an even thickness of approximately 1/4-inch*

Place the chicken and the marinade in a large ziplock bag, making sure the chicken is completely coated. Seal the bag completely and allow the chicken to marinate for at least one hour to overnight.

When ready to cook, preheat the oven to 375 degrees F and line a large baking sheet or baking dish with parchment paper or non-stick spray.

Working one at a time, place 4-6 bell pepper slices in the middle of your chicken cutlet and roll up as tightly as possible without  damaging the meat. Secure with a toothpick or two and place seam-side-down on your prepared baking sheet. Repeat this step until all chicken cutlets have been rolled.

Brush the tops of each rolled chicken with remaining marinade and bake, uncovered, for approximately 25-30 minutes or until juices run clear * (discard any remaining marinade that has not been used).

Serve with beans, fresh corn or a side of rice.