Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 3 \N | Cloves garlic cloves -- |
| \N \N | Minced |
| 2 \N | Whole chicken breasts |
| \N \N | Without skin -- boned 1 in |
| \N \N | Striped |
| 1 medium | Zucchini -- cut into cubes |
| 2 mediums | Tomatoes -- cut into chunks |
| 1 tablespoon | Dried basil |
| 2 tablespoons | Vinegar |
| ¼ teaspoon | Pepper |
| 2 cups | Rice -- or pasta cooked |
Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; removed and keep warm. Combine zucchini, tomatoes, basil and vingar; toss to coat vegetable well. Add to skillet and stir-fry about 3 to 5 min. Return chicken to skillet and heat through. Serve immediately over rice or pasta. Yield: 4 servings.
Recipe By : Taste Of Home