Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts (4 breasts = 1-1/4 lb)
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 cup chopped zucchini and/or yellow squash
1/3 cup chopped yellow onion
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Rosemary & Oregano, undrained
Preparation
1.Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken on each side with garlic salt and pepper. Place in skillet; cook 6 minutes to brown, turning once. Remove from skillet; keep warm. 2.Place zucchini and onion in skillet. Cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes. 3.Return chicken to skillet. Cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165°F). Serve vegetable mixture over chicken.
