Stir-fry of broccoli and chicken

4 Servings

Ingredients

Quantity Ingredient
1 pounds Skinned & Boned Chicken
Breasts, Trimmed
6 cups Broccoli Florets (From About
2 pounds Broccoli
2 larges Red OR Green Peppers,
Quartered Lengthwise & Cut
Cross-Wise Into 1/8 Inch
Wide Strips
1 large Onion Halved Lengthwise
And Cut Into 1/4 in. Thick
Slices
2 larges Cloves Garlic Minced
½ teaspoon Dried Thyme (Crumbled)
1 teaspoon Dried Basil Crumbled
½ teaspoon Freshly Ground Pepper
½ teaspoon Salt
4 tablespoons Freshly Grated Parmesana

Directions

Pound Breasts Between Waxed Paper To Thickness Of ¼ Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into ⅛ 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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