Title: Stir Fry of Broccoli & Chicken
Categories: Poultry Oriental
Yield: 4 Servings
| 1 | lb | Skinned & Boned Chicken |
| | | Breasts, Trimmed |
| 6 | c | Broccoli Florets (From About |
| 2 | lb | Broccoli |
| 2 | lg | Red OR Green Peppers, |
| | | Quartered Lengthwise & Cut |
| | | Cross-Wise Into 1/8 Inch |
| | | Wide Strips |
| 1 | lg | Onion Halved Lengthwise |
| | | And Cut Into 1/4 in. Thick |
| | | Slices |
| 2 | lg | Cloves Garlic Minced |
| 1/2 | ts | Dried Thyme (Crumbled) |
| 1 | ts | Dried Basil Crumbled |
| 1/2 | ts | Freshly Ground Pepper |
| 1/2 | ts | Salt |
| 4 | tb | Freshly Grated Parmesana |
Pound Breasts Between Waxed Paper To Thickness Of 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 1 Min. Add Red Peppers (OR Green), Onion, Garlic,
Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli,
But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce
Heat To Medium-Low, Cover & Steam 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 1 T. Parmesan.