Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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