Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Skinned and boned chicken And cut into 1/4 in. Thick Breasts - trimmed Slice

  2. 6 cups 876g / 30oz Broccoli florets -

  3. 2 Garlic minced

  4. 2 lbs 908g / 32oz Broccoli

  5. 1/2 teaspoon 2 1/2ml Dried thyme - (crumbled)

  6. 2 teaspoons 10ml Red or green peppers (large)

  7. 1 teaspoon 5ml Dried basil crumbled Quartered lengthwise and cut 1/2 teaspoon 2 1/2ml Freshly ground pepper Cross-wise into 1/8 inch 1/2 teaspoon 2 1/2ml Salt

  8. 1 Strips

  9. 4 tablespoons 60ml Freshly grated parmesan

  10. 1 tablespoon 15ml Onion halved lengthwise (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pound breasts between waxed paper to thickness of 1/4 inch. Wrap each chicken breast separately in plastic and 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 and heat over high heat 1 min. Add red peppers (or green), onion, garlic, basil, thyme, pepper and 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 and steam 2 min. Stir in chicken. Cover and steam until chicken is almost cooked thru, about 1 min. Uncover and increase heat and stir fry until liquid reduces slightly, about 1 min. Divide among heated plates. Top each portion with 1 t. Parmesan.


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