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Start by mincing the clove of garlic and add it to the bowl, if you like garlic you can mince a second smaller clove. In the bowl add the margarine or butter, paprika, oregano, rosemary and thyme and mix them together.
The vegetables used in this recipe are a suggestion, by all means use what you have in the fridge although I highly suggest having the tomatoes as they add a bit of zing to the recipe. On a cutting board chop up the celery, peppers, carrots and zucchini. They do not have to be finely chopped and place them in a different bowl as this will be the base for your stirfry. The snow peas can have the ends chopped off and the cherry tomatoes will be added whole.
On the cutting board, cut up the chicken breast into small bite sized pieces and set aside.
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In a large stick-free pan on high heat add the margerine mix and allow it to melt.
While the margarine is melting add the chicken breast to the bowl the margerine was in and mix in the remainder. Season with salt and pepper and add a 2 tsp of Kraft Italian dressing (if you so choose). Mix it in and add to the frying pan, mix the chicken around in the butter.
Add the bowl of vegetables including the whole cherry tomatoes.
Mix the chicken and vegetables until the chicken is cooked through and is no longer pink. Prior to serving add pressure to the cherry tomatoes so that they burst a little, this mixes in really well with the chicken and oregano.
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