1 lb. boneless chicken breasts, cut in strips
1 (4 oz.) can sliced mushrooms, drained
1/2 c. Italian dressing
1/4 c. chopped onion
1 tbsp. plus 1 tsp. butter
1 med. zucchini, sliced
1 lg. firm tomato, wedged
4 oz. grated Cheddar cheese
Parley (optional)

In shallow baking dish, place chicken with mushrooms, cover with Italian dressing. Marinate for 30 minutes. Drain chicken and mushrooms. Reserve marinade.

In large skillet, cook onion in butter until tender. Add chicken and mushrooms and cook covered over medium heat until chicken is tender, about 5 minutes. Add zucchini, tomato and reserved marinade. Cook and stir until zucchini is tender. Remove from heat, sprinkle with cheese and cover. Let stand 2 minutes until cheese begins to melt. Garnish with parsley.