For those of you who haven't kept up with Olivia Newton-John, the Australian singer-actor has had a whole lifestyle thing going on, including: a women's self-empowerment Web site called Liv.com; part-ownership of Gaia Retreat and Spa in Byron Bay, Australia; a skin care line; and a new cookbook called "Livwise: Easy Recipes for a Healthy, Happy Life" (Globe Pequot Press, April 2012). Newton-John is a breast cancer survivor and has pledged that the proceeds from the latter will go toward the cancer and wellness center named for the singer in Melbourne, Australia. 

Nutritionists, friends and chefs from Gaia contributed recipes as well. This one is probably not one of Newton-John's, as those titles begin with "Olivia's." Doesn't matter; she gets credit in my book. The stuffing is light, yet substantial enough to turn a single chicken breast half into a potential two-meal serving (depending on the depth of your appetite). 

Serve with thin, steamed carrots and a salad. 

CHICKEN WITH GINGER AND ORANGE STUFFING 

Makes 3 to 4 servings 

1 large navel orange 

1-inch piece ginger root 

1 scallion 

Leaves from 4 stems cilantro 

1 small clove garlic 

Sea salt or kosher salt 

2 /3 cup fresh gluten-free or whole-wheat bread crumbs 

1 large egg 

3 boneless, skinless chicken breast halves (1 1/2 to 1 3 /4 pounds total) 

Freshly ground black pepper 

1 tablespoon olive oil