Ingredients
- 2 garlic (cloves minced)
- 1 onion (halved lengthwise)
- 6 c broccoli florets
- 2 lb broccoli
- 1 lb skinned
- 4 tb parmesana (freshly grated)
- 1/2 ts thyme (dried)
- 1 ts basil crumbled (dried)
- 1/2 ts pepper (freshly ground)
- 1/2 ts salt
- 1/8 slices wide
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.
