1 pound of Skinned & Boned Chicken Breasts, Trimmed 6 cups of Broccoli Florets (From About 2 pounds of Broccoli 2 large Red OR Green Peppers, Quartered Lengthwise & Cut Cross-Wise Into 1/8 Inch wide strips 1 large Onion Halved Lengthwise & Cut Into 1/4 in. Thick Slices 2 large Cloves Garlic Minced 1/2 teaspoons of Dried Thyme (Crumbled) 1 teaspoon of Dried Basil Crumbled 1/2 teaspoon of Freshly Ground Pepper 1/2 teaspoon of salt 4 tablespoons of Freshly Grated Parmesan
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 until 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.
