1 med. green pepper
1 sm. onion
2 med. zucchini (1 lb.)
2 lg. chicken breasts, skinned and boned
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
3/4 of 15 oz. jar spaghetti sauce (1 c.)
1/2 tsp. sugar
4 oz. sliced Mozzarella

Cut green pepper into bite-sized pieces. Slice onion. Cut each zucchini lengthwise into quarters; cut each quarter into 3/4 chunks. Set vegetables aside. Pound chicken breasts to 1/4 inch thickness.

On waxed paper combine flour, salt and pepper; pat chicken pieces with flour mixture. In 10-inch skillet over medium-high heat in hot salad oil, cook chicken until browned on both sides. Remove chicken to plate.

In drippings left in skillet, over medium heat, cook onion and green pepper until tender-crisp, stirring frequently. Return chicken to skillet; add spaghetti sauce, sugar and zucchini. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 15 minutes or until all contents are fork tender. Top chicken with cheese; cover and simmer until melted, about 2 minutes. Yield: 4 servings.