Chicken Garden Saute - cooking recipe

Ingredients

4 boneless chicken breast halves, skinned
1 Tbsp. olive oil
1/2 tsp. rosemary, crushed (optional)
1 (14 1/2 oz.) can Italian style stewed tomatoes
12 small black ripe pitted olives
1 green pepper, cut in strips
1 large carrot, cut in 3-inch julienne strips
1 medium zucchini, cut in 3-inch julienne strips

Preparation

In skillet or electric frypan, brown chicken in oil.
Sprinkle with rosemary (or other herbs of your choice) and salt and pepper to taste, if desired.
Add remaining ingredients; bring to boil. Cover and cook for 3 minutes over medium heat.
Uncover; cook over medium-high heat for 5 minutes, or until tomato liquid has thickened.
Makes 4 servings.