lb.
boneless skinless chicken breast halves (4 oz each), pounded to 1/4-inch thickness
3
servings (1/3 sec spray)
PAM® Original No-Stick Cooking Spray
1
small
zucchini, cut into thin strips (1 small = about 1 cup)
1
medium
red bell pepper, cut into thin strips (1 med = about 1/2 cup)
1/2
cup
thinly sliced red onion
1
clove
garlic, minced
2
tbsp.
fresh lemon juice
1/2
tsp.
dried rosemary leaves
1/8
tsp.
crushed red pepper flakes
1
tbsp.
all-purpose flour
3/4
cup
chicken broth
1/2
tsp.
grated lemon peel, optional
1
serving
Lemon wedges, optional
Directions
Place bread crumbs in shallow dish. Add chicken; turn over to evenly coat both sides of each chicken piece with crumbs. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes on each side, or until chicken pieces are no longer pink in centers and juices run clear (170°F). Remove chicken from skillet; cover to keep warm.
Spray same skillet with additional cooking spray. Add zucchini, bell peppers, onions and garlic; cook over medium heat 4 minutes, or until vegetables are crisp-tender, stirring frequently. Stir in lemon juice, rosemary and red pepper flakes; cook 1 minute, stirring frequently.
Combine flour and broth in small bowl with wire whisk until well blended. Add to vegetables in skillet. Cook 3 minutes, or until sauce is thickened, stirring constantly. Return chicken to skillet. Cook 2 minutes, or until chicken is heated through.
Serve chicken topped with the vegetables. Garnish with lemon peel and lemon wedges, if desired.
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