1/4 c. all-purpose flour
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. garlic powder
2 whole med. chicken breasts, halved lengthwise
1 tbsp. lemon juice
2 tbsp. cooking oil
1 (16 oz.) can tomato wedges
2 c. sliced fresh mushrooms
2 sm. zucchini, cut into 1/2 inch slices
1/3 c. grated Parmesan cheese

In paper or plastic bag, combine flour, basil, oregano, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Brush chicken with lemon juice; add to bag and shake to coat well. In a 10 inch skillet slowly brown chicken in hot oil for 10 to 15 minutes, turning to brown evenly. Add undrained tomato wedges. Cover; simmer 30 minutes or until nearly done. Add mushrooms and zucchini; cover and simmer 5 to 10 minutes or until vegetables and chicken are done. Sprinkle with cheese. Makes 4 servings.