1/2 c. corn oil
2 whole chicken breasts
2 zucchini, sliced thin
1 sm. eggplant, cubed
1 lg. onion, sliced
1 med. green pepper, 1 inch pieces
1/2 lb. mushrooms, sliced
1 (16 oz.) can tomato wedges
2 tsp. garlic salt
1 tsp. Accent
1 tsp. basil
1 tsp. parsley
1/2 tsp. pepper

Heat oil and saute chicken. Add vegetables except tomatoes and stir fry for 15 minutes until tender crisp. Add tomatoes carefully, spices and simmer 5 minutes. Do not over cook.