Place bread crumbs in a large resealabe plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 tsp oil over medium heat until juices run clear. Remove and keep warm.
In the same skillet, saute onion and carrot in remaing oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.
Yield; 2 servings
Nutrition Facts-
about 3 oz cooked chicken with 1 cup vegetable mixture equals-
259 calories, 10g fat (2g saturated fat)69 mg cholesterol, 304mg sodium, 15g carbohydrate, 3g fiber, 28g protein.
Originally Submitted
8/9/2010
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