Ingredients
1 green bell pepper
1 large carrot
1 medium zucchini
1 tablespoon olive oil
4 skinless chicken breast (4 ounces each) pounded to 1/4 inch thickness
1/2 teaspoon dried oregano
salt and pepper
1 (14 ounce) can stewed Italian tomatoes
1/2 cup sliced black olives
5 medum mushrooms sliced (abouth 3 ounces)
Preparation
Cut bell pepper, carrot, and zucchini into think sticks about 3 inches long; set aside.
Heat a large skillet over medium heat. Add oil, cook chicken until lightly browned (about 3 mins per side). Sprinkle with oregano, salt, and pepper.
Remove chicken from skillet. Add tomatoes, olives, muchrooms, bell pepper, carrot, and zucchini to skillet. Cook covered for 3 minutes
Return chicken to skillet; increase heat to medium-high. Cook uncovered for about 5 minutes or until sauce is slightly thickened and chicken and vegetables anre tender.
