Ingredients Jump to Instructions ↓

  1. 2 tablespoons seasoned bread crumbs

  2. 1/2 pound boneless skinless chicken breast, cut into 1-inch strips

  3. 2 teaspoons canola oil, divided

  4. 1 small onion, chopped

  5. 1/2 cup sliced fresh carrot

  6. 1 small zucchini, sliced

  7. 1 small yellow summer squash, sliced

  8. 2 garlic cloves, minced

  9. 1/4 teaspoon pepper

  10. 1/8 teaspoon salt

  11. 2 tablespoons shredded Asiago cheese

Instructions Jump to Ingredients ↑

  1. Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm. In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese. Yield: 2 servings.


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