1 med. green pepper
1 sm. onion
2 med. (1 lb.) zucchini
2 lg. chicken breasts, boned and skinned
2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 c. spaghetti sauce (3/4 of a 15 oz. jar)
1/2 tsp. sugar
1/2 (8 oz.) pkg. Mozzarella cheese, sliced

Cut green pepper into bite-sized pieces. Slice onion. Cut each zucchini lengthwise into quarters. Cut each quarter into 3/4 inch chunks. Set vegetables aside. Cut each chicken breast in half. With meat mallet or dull edge of French knife, pound each chicken breast half to 1/4 inch thick. On waxed paper, combine flour, salt and pepper; coat chicken pieces with flour mixture.

In 10-inch skillet over medium-high heat, in hot salad oil cook chicken pieces until browned on both sides. Remove chicken to plate.

In drippings remaining in skillet over medium heat, cook onion and green pepper until tender-crisp, stirring frequently. Return chicken to skillet. Add spaghetti sauce, sugar and zucchini. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until cheese is melted, about 2 minutes. Makes 4 servings, 470 calories per serving.