Preparation:
Pound breasts between waxed paper to thickness of 1/4 inch. Wrap each chicken breast separately in plastic and 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 and heat over high heat 1 min. Add red peppers (or green), onion, garlic, basil, thyme, pepper and 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 and steam 2 min. Stir in chicken. Cover and steam until chicken is almost cooked thru, about 1 min.
Uncover and increase heat and stir fry until liquid reduces slightly, about 1 min. Divide among heated plates. Top each portion with 1 t. Parmesan. |
