Categories: dinner, nondairy, not tried

Ingredients

• 4 boneless, skinless chicken breast halves (about 5 oz each)
• 1 bottle (8 oz) creamy Italian dressing
• 1 bag (16 oz) frozen stir-fry vegetable blend

Directions

1. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper.

2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side, or until golden.

3. Pour dressing on chicken; turn to coat. Cover, reduce heat and simmer 5 minutes.

4. Add frozen vegetables, cover and cook 5 minutes, or until chicken is cooked through and vegetables are crisp-tender.

5. Per serving: 409 cal, 35 g pro, 15 g car, 3 g fiber, 22 g fat (3 g sat fat), 82 mg chol, 748 mg sod

Email to a friend | Print this recipe | Back