We know: There is nothing interesting about boneless, skinless chicken breasts. However, boneless, skinless thighs are another story: more savory, cheaper and actually healthier for your heart, Dr. Oz says. Pounding them flat and rolling them up with arugula, tomatoes and herbs make for an easy Italian-inspired dinner.
Make it: Lay 4 thighs on a cutting board, cover with plastic wrap and pound with a heavy saucepan until they are 1/4-inch thick. Spread a mixture of chopped arugula, tomatoes and rosemary or oregano on each one, roll up and lay seam side down on a greased baking sheet. Bake at 425° for 25 to 30 minutes, moistening the chicken with a few splashes of chicken stock as necessary.
Next: Decadent comfort food for calorie counters