1/4 c. butter
2 tbsp. lemon juice
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1 lb. boneless chicken breasts, cut into bite size pieces
1 med. yellow squash, cut into julienne strips
1 med. zucchini, cut into julienne strips
1 sm. sweet red pepper, cut into julienne strips
1 sm. green pepper, cut into julienne strips
1/2 c. chopped pecans
1/4 tsp. salt
1/8 tsp. pepper
Hot cooked rice (opt.)

Combine first 5 ingredients in a 1 cup glass measure. Microwave at HIGH for 1 to 2 minutes or until butter is melted.

Place chicken in a shallow 1 1/2 quart casserole. Brush with half of butter mixture. Cover with heavy duty plastic wrap and microwave at HIGH for 4 to 5 minutes, turning casserole once.

Add next 7 ingredients; pour remainder of butter mixture over vegetables. Cover with heavy duty plastic wrap, and microwave at HIGH for 4 additional minutes or until vegetables are crisp-tender, turning casserole once. Stir and let stand 5 minutes before serving. Serve over rice, if desired. Yield: 4 servings.