“This has a perfect taste that everyone will look for! You will surely enjoy it!”

INGREDIENTS

4 chicken skinless boneless chicken breasts (1 pound)
1 tablespoon olive oil
2 onions, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3 garlic cloves, minced
2 cups sliced mushrooms
2 zucchini, chopped
1/2 cup low sodium chicken broth
2 cups no salt added crushed tomatoes
1 teaspoon black pepper
1/4 teaspoon marjoram
4 tablespoons parmesan

DIRECTIONS

• Heat oil over medium-high heat in a large non-stick wide saucepan.
• Add onions, bell peppers and garlic.
• Cook for about 5 minutes or until tender.
• Add mushrooms and cook for about 5 minutes.
• Add broth if needed to moisten.
• Add zucchini and cook for about 5 minutes.
• Add broth if necessary to moisten.
• Stir in tomatoes, spices and remaining broth.
• Cover and simmer for about 15-20 minutes or until sauce is slightly thickened and vegetables are tender. Remove from heat.
• Heat oven to 375.
• Place vegetable mixture in a baking dish and place chicken on top.
• Spoon sauce over chicken.
• Bake for 20-30 minutes or until chicken is done (no longer pink in the middle).
• Top with parmesan and cook for an additional 1-2 minutes uncovered.