Stir fry of broccoli & chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinned & Boned Chicken |
| Breasts, Trimmed | ||
| 6 | cups | Broccoli Florets (From About |
| 2 | pounds | Broccoli |
| 2 | larges | Red OR Green Peppers, |
| Quartered Lengthwise & Cut | ||
| Cross-Wise Into 1/8 Inch | ||
| Wide Strips | ||
| 1 | large | Onion Halved Lengthwise |
| And Cut Into 1/4 in. Thick | ||
| Slices | ||
| 2 | larges | Cloves Garlic Minced |
| ½ | teaspoon | Dried Thyme (Crumbled) |
| 1 | teaspoon | Dried Basil Crumbled |
| ½ | teaspoon | Freshly Ground Pepper |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Freshly Grated Parmesana |
Directions
Pound Breasts Between Waxed Paper To Thickness Of ¼ Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into ⅛ Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.