4 skinless chicken breasts
1 tbsp. olive oil
1/2 tsp. rosemary
1 can (14 1/2 oz.) stewed tomatoes
1 green pepper, thin sliced
1 lg. carrot, julienne
1 med. zucchini

In skillet brown chicken in oil. Sprinkle with rosemary, salt and pepper to taste. Add remaining ingredients. Bring to boil. Cover and cook 3 minutes over medium heat. Uncover, cook 5 minutes or until thick. 4 servings.