Tomato Chicken Italiano Recipe

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless chicken breast halves
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1 cup cubed Zucchini (1 medium Zucchini
  • 1 cup red bell pepper chunks (1 medium bell pepper)
  • 2 teaspoons dried basil
  • 1 can diced tomatoes with Italian-style herbs (14 1/2 ounces can)
In 1-Quart Batter Bowl, combine flour, salt, and black pepper.

Dredge chicken in flour mixture, shaking off excess. Heat 1 T. of the oil in 10-inch Generation II Frying Pan over medium heat. Add chicken and cook, turning once, until golden brown, about 10 minutes,

Transfer chicken to a plate.

Add remaining 1 T. oil and garlic to pan and cook, stirring constantly, until fragrant, about 30 seconds. Add zucchini, bell pepper, and basil. Continue to cook, stirring, until vegetables are crisp-tender, about 2 minutes. Add tomatoes and stir. Return chicken to pan and cook until chicken is no longer pink in center and vegetables are tender, about 6 more minutes. Serve hot.

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