4 half chicken breasts, skinned and boned
1/8 tsp. garlic powder
1/8 tsp. oregano
1 tsp. polyunsaturated oil
2 c. thinly sliced zucchini
1/4 c. low sodium chicken broth
1/4 c. lemon juice
1/4 c. white wine
Pepper to taste

Brown chicken in hot, non stick pan. Sprinkle with garlic powder and oregano. In separate skillet, heat oil and lightly brown zucchini slices. Layer zucchini over chicken, add broth and lemon juice, cover and simmer 10 minutes or until chicken is done.

Remove chicken and zucchini to serving plates, add wine and pepper to juices in pan, boil briefly and pour over chicken. Yield: 4 servings.

Nutritional Information per serving: 140 calories, 3 g fat, 65 mg cholesterol, moderate sodium.