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4 small boneless skinless chicken breasts (1 lb./450 g)
1 red onion, cut lengthwise in half, then sliced crosswise
1 zucchini, chopped
1/4 cup Extra Virgin Olive Oil Sun Dried Tomato Dressing
1/2 cup halved grape tomatoes
1/2 cup pitted black olives
1 cup Mozzarella Shredded Cheese
HEAT large nonstick skillet on medium-high heat.
Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is done (170ºF), adding onions and zucchini after 5 min.
ADD dressing, tomatoes and olives; cover.
Cook on medium-low heat 2 min. or until heated through; stir.
TOP with cheese; cook, covered, 2 min. or until melted.
Serve with hot cooked rice and cut-up pita bread.
1 red onion, cut lengthwise in half, then sliced crosswise
1 zucchini, chopped
1/4 cup Extra Virgin Olive Oil Sun Dried Tomato Dressing
1/2 cup halved grape tomatoes
1/2 cup pitted black olives
1 cup Mozzarella Shredded Cheese
HEAT large nonstick skillet on medium-high heat.
Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is done (170ºF), adding onions and zucchini after 5 min.
ADD dressing, tomatoes and olives; cover.
Cook on medium-low heat 2 min. or until heated through; stir.
TOP with cheese; cook, covered, 2 min. or until melted.
Serve with hot cooked rice and cut-up pita bread.