NAME OF RECIPE:
4 Boneless, skinless, split chicken breasts
1/4 Cup olive oil
2 Medium red bell peppers, seeded and cut into strips
1 Package sliced mushrooms, 6 to 8 oz
2 Large garlic cloves, thinly sliced
1/2 Tsp oregano
1 Tbsp chopped fresh rosemary
1 Can crushed tomatoes, 14.5 oz
Salt and pepper to taste
Grated Parmesan cheese
Heat 2 tablespoons oil in large nonstick skillet to medium. Sauté peppers, mushrooms, garlic and oregano 5 minutes. Add tomatoes; cook on medium-low 5 minutes or until peppers are soft. Transfer vegetables to bowl and keep warm.
Wipe skillet clean; heat remaining oil to medium-high. Wash hands. Sprinkle both sides of chicken breasts with salt and pepper to taste. Wash hands. Cook chicken, turning once, 10 to 12 minutes or until done (internal temp 170°F).
Serving Suggestion: Place chicken on platter. Spoon vegetables over. Sprinkle generously with Parmesan. Serve with your favorite pasta, if desired.