Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil -- divided |
| 1 medium | Onion -- chopped |
| 1 medium | Green pepper -- seeded and |
| Sliced | |
| 2 smalls | Zucchini -- sliced |
| 2 mediums | Tomatoes -- cut in wedges |
| 2 mediums | Garlic cloves -- minced |
| 1 pounds | Chicken breasts without skin |
| Cut in strips | |
| 3 tablespoons | Fresh basil -- chopped |
| 1½ teaspoon | Dried oregano |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 2 tablespoons | Lemon juice |
In a large skillet, over medium-high heat, heat 1 Tbs of the oil. Add onion and bell pepper and cook until soft, about 3 minutes. Add zucchini and cook until it begins to brown, about 3 minutes. Add tomatoes and garlic and cook until soft, about 3 minutes. Push vegetables to one side, add remaining 1 Tbs oil and the chicken strips. Cook, stirring until chicken begins to brown, about 3 minutes. Stir in basil, oregano, salt and pepper; continue cooking until chicken is cooked through and liquid has evaporated, about 5 minutes. Just before serving, stir in lemon juice.
Recipe By : First 8/1/94
From: Date: 05/28