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
3/4 of 15 oz. jar spaghetti sauce (1 c.)
1/2 tsp. sugar
1/2 of 8 oz. pkg. Mozzarella cheese (sliced)

Cut green pepper into bite size pieces. Slice onion. Cut zucchini into 3/4 inch chunks. Set vegetables aside.

Cut each chicken breast in half. With meat mallet pound to 1/4 inch thick. Coat with flour, salt and pepper. Heat salad oil and cook chicken pieces until browned. Remove chicken to a plate and in the drippings cook onion and green pepper until tender crisp.

Return chicken to skillet; add spaghetti sauce, sugar and zucchini. Heat to boil then reduce heat to low; cover and simmer 15 minutes or until chicken and vegetables are fork tender.

Top breasts with Mozzarella cheese and serve on rice bed. 470 calories per serving.