| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken & p, Breads, Muffins & r | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil — divided |
| 1 | md | Onion — chopped |
| 1 | md | Green pepper — seeded and |
| Sliced | ||
| 2 | sm | Zucchini — sliced |
| 2 | md | Tomatoes — cut in wedges |
| 2 | md | Garlic cloves — minced |
| 1 | lb | Chicken breasts without skin |
| Cut in strips | ||
| 3 | tb | Fresh basil — chopped |
| 1 1/2 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | tb | Lemon juice |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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