1/2 lb. green or yellow beans, cut in half
2 med. julienne-cut carrots
2 sm. sliced zucchini
1/4 c. flour
2 tbsp. sesame seed
1/2 tsp. salt
1/8 tsp. pepper
2 whole chicken breasts
3 tbsp. butter
1/4 c. orange juice
1 tbsp. lemon juice
1 tsp. rosemary, crushed
2 tbsp. fresh parsley, optional

Skin and bone chicken and cut into bite-size pieces. Cook beans and carrots together in small amount of boiling water until almost tender (10 minutes). Add zucchini, cook 5 minutes more; drain, set aside.

Combine flour, sesame seed, salt and pepper in bag; add chicken and shake gently to coat. Melt butter in large skillet. Saute chicken over medium heat until completely cooked and golden brown (4-5 minutes).

Remove from pan; set aside. Remove drippings from pan. Stir in orange juice, lemon juice, and rosemary; bring to a boil. Add cooked vegetables, stirring until thoroughly heated. Add cooked chicken; toss gently. Serve immediately. Serves 4.