3/4 lbs. boneless chicken breast flattened to 1/4" thick
2 med. size zucchini
2 med. size plum tomatoes
1 med. size onion
1 med. size lemon
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. dried oregano
Light corn oil spread
1 1/2 tsp. chicken flavor instant bouillon
1/2 tsp. dried basil leaves

Slice each chicken cutlet crosswise in half. Cut zucchini into bite size chunks. Dice tomatoes and onion. From lemon, grate peel and squeeze 2 teaspoons juice.

On waxed paper, mix flour, salt and oregano, use to coat chicken. In non-stick 12" skillet over medium heat in 2 tablespoons hot corn oil spread, cook cutlets, half at a time, until browned on both sides. Remove cutlets to warm plate as they brown, keep warm. In drippings add 1 tablespoon light corn oil spread, over medium heat, cook onion until golden, add zucchini and cook, stirring occasionally. Cook until golden and tender crisp. Stir in tomatoes, lemon juice, lemon peel, chicken bouillon and 1/2 cup water. Over high heat, heat to boil. Boil one minute. Stir in basil. Spoon sauce over chicken. Serves 4.