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

1. Cut green pepper into bite sized pieces. Slice open. Cut each zucchini lengthwise into quarters; cut each quarter into 3/4 inch chunks. Set aside.

2. Cut each chicken breast in half. Pound each chicken breast half to 1/4 inch thick.

3. On wax paper, combine flour, salt and pepper. Coat chicken pieces with flour mixture.

4. 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.

5. Return chicken to skillet; add spaghetti sauce, sugar and zucchini; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken and vegetables are fork tender. Top chicken breast with Mozzarella cheese; cover and simmer until cheese is melted, about 2 minutes. Makes 4 servings, 470 calories per serving. (A 30 minute entree!)