2 Tbsp. Olive oil
2 medium zucchini, sliced
1 cup chopped onion
1 14.5 oz can stewed tomatoes
1/2 tsp dried Italian seasoning, crushed
1 cup shredded provolone cheese
Season chicken with salt and pepper, if desired. Cook chicken in hot oil in large skillet over medium heat 12 minutes, turning once. Remove chicken from heat, keep warm. Cook and stir zucchini and onion in same skillet over medium-high heat, 5 minutes or until the veggies are crisp-tender. Add undrained tomatoes and Italian seasoning. Bring to a boil: reduce heat and simmer, uncovered 5 minutes or until thickened. Return chicken to skillet; heat through. Sprinkle with cheese. Add fresh basil if you would like to the tops of your chicken breasts.
Holly Coache
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