| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinned & Boned Chicken |
|
|
Breasts, Trimmed |
| 6 |
c |
Broccoli Florets (From About |
| 2 |
lb |
Broccoli |
| 2 |
lg |
Red OR Green Peppers, |
|
|
Quartered Lengthwise & Cut |
|
|
Cross-Wise Into 1/8 Inch |
|
|
Wide Strips |
| 1 |
lg |
Onion Halved Lengthwise |
|
|
And Cut Into 1/4 in. Thick |
|
|
Slices |
| 2 |
lg |
Cloves Garlic Minced |
| 1/2 |
ts |
Dried Thyme (Crumbled) |
| 1 |
ts |
Dried Basil Crumbled |
| 1/2 |
ts |
Freshly Ground Pepper |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Freshly Grated Parmesana |
INSTRUCTIONS
Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each
Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut
Chicken Crosswise Into 1/8 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.
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