4 Tyson Chicken Breasts (BRST22)

1/2 cup Flour (FLOR05)

1 teaspoon Italian Seasoning (JSPI49)

1 teaspoon Salt (SALT01)

1/4 teaspoon Ground Black Pepper (JSPI85)

1/4 cup Olive Oil (OLVS19)

1 medium Onion, sliced (PR1451)

2 small Zucchini, sliced (FVEG15)

1 medium Eggplant, peeled and cubed (PRO630)

1 small Red Bell Pepper (PR1568)

1 can diced tomatoes (PR1930)

1 cup Kalamata Olives (OLVS26)

Rinse chicken with cold water and pat dry with paper towels. Combine flour, seasoning, salt and black pepper in a large recloseable plastic bag.  Add chicken , one piece at a time, close bag and shake to coat well.  Remove and set aside. Repeat until all breasts are coated with flour mixture.  Heat oil in a nonstick fry pan over medium-high heat.  Cook chicken about 10 minutes, turning brown all sides.  Reduce heat to medium-low, cover and cook about 15 minutes more or until down.  Insert an instant-read thermometer into the thickest part of the chicken. The internal temp. should be at 170 degrees F. Remove chicken to warm platter, cover and keep warm. Meanwhile, combine onion, zucchini, eggplant, bell pepepper and tomatoes in 2-quart microwaveable glass baking dish. Cover with plastic wrap;vent. Microwave at HIGH for 8 to 10 minutes or until vegetables are tender. Stir in olives. Arrange chicken on vegetables in microwaveable baking dish, meaty side up and the outside of the dish.  Cover with plastic wrap;vent. Microwave at HIGH for 2 minutes if needed to reheat chicken. Serve immediately. Refrigerate leftovers.

Coutesy of Tyson Foods

www.tysonfoods.com