1 lb. skinless boneless chicken breasts, cut into 1" strips
1/2 tsp. salt
1/2 tsp. dried oregano
2 tbsp. olive oil
1 clove garlic, minced
1 lg. red onion, sliced
1 zucchini, cut lengthwise in half then crosswise into slices
1 chili pepper, seeded & minced
1 pkg. (10 oz.) frozen corn kernels
1 can (16 oz.) whole tomatoes in thick puree
1 c. raisins, optional

In large skillet saute chicken, salt and oregano in oil minutes or until chicken is lightly browned. Add garlic, onion, zucchini and pepper. Saute 2 minutes, or until lightly browned. Add corn tomatoes with their liquid and raisins, stirring to break up tomatoes. Cover and cook 10 minutes or until chicken is cooked through and vegetables are tender. Serve immediately.