4 Chicken breasts with bones, skinned (up to 6)
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
2 tbsp Olive oil
1/2 cup Chicken broth
1 Zucchini, sliced
1 Yellow summer squash, sliced
1 Red pepper, diced
1 tbsp Chopped fresh basil, or 1/2 tsp. dried
2 tbsp Grated parmesan cheese
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Season chicken breast halves with bones with salt, pepper and paprika. In lg. frypan heat olive oil over Medium heat. Add chicken. Cook, turning once, until browned, 10 minutes. Pour broth over chicken. Simmer for 20 minutes. Add vegetable and basil to pan. Cover and cook for 3-5 minutes until vegetables are crisp-tender. Season with more salt and pepper to taste. Transfer to platter. Sprinkle with grated Parmesan cheese. MC formatting by bobbi744@sojourn.com
Recipe by: Unknown
Posted to Digest eat-lf.v097.n239 by Roberta Banghart <bobbi744@sojourn.com> on Sep 20, 1997
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