1 lb. boneless chicken breasts, skinned & cut into bite-size pieces
1 (2 1/2 oz.) jar sliced mushrooms, drained
1/2 c. Italian dressing (I use Hollywood Brand)
1/4 c. chopped onion
2 tbsp. butter
1 med. zucchini, sliced (about 2 c.)
1 lg. firm tomato, cut into wedges
6 slices American cheese, cut into sm. pieces & parsley (optional)

In a shallow baking dish, place the chicken with mushrooms; cover with Italian dressing. Marinate 30 minutes. Drain chicken and mushrooms; reserve marinade.

In a large skillet, cook onion in butter until tender. Add chicken and mushrooms and cook covered, over medium heat until chicken is tender, about 5 minutes. Add zucchini, tomato and reserved marinade; cook and stir until zucchini is tender. Remove from heat; sprinkle with cheese. Garnish with parsley. Cover and let stand until cheese begins to melt. Makes 4 servings. For a low-calorie meal, about 265 calories, use lite Italian dressing, butter and lite-line cheese product.