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Ingredients Jump to Instructions ↓

  1. 1 lb Skinned & Boned Chicken

  2. 6 c Broccoli Florets

  3. 2 lb Broccoli

  4. 2 lg Red OR Green Peppers,

  5. 1/8 Inch Wide Strips

  6. 1 lg Onion Halved Lengthwise

  7. 1/4 in. Thick Slices 2 lg Cloves Garlic Minced

  8. 1/2 ts Dried Thyme (Crumbled)

  9. 1 ts Dried Basil Crumbled

  10. 1/2 ts Freshly Ground Pepper

  11. 1/2 ts Salt

  12. 4 tb Freshly Grated Parmesana

  13. 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

  14. 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry

  15. 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry

  16. 3 Min.Reduce Heat To Medium-Low, Cover & Steam

  17. 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

  18. 1 T. Parmesan.

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