1. Slice each chicken cutlet crosswise in half. Cut zucchini into bite size chunks; dice tomatoes and onion. From lemon grate peel and squeeze 2 teaspoons juice.

2. On waxed paper mix flour, salt and oregano; use to coat cutlets.

3. In non stick 12" skillet over medium heat in 2 tablespoons of hot, light corn oil spread cooked cutlets, half at a time, until browned on both sides, removing cutlets to warm plate as they brown; keep warm.

4. In drippings remaining in skillet and 1 tablespoon light corn oil spread, over medium high heat cook onion until golden; add zucchini and cook, stirring occasionally until golden and tender crisp. Stir in tomatoes, lemon juice, lemon peel, chicken bouillon and 1/2 cup water. Over high heat, heat to boiling; boil 1 minute, stirring to loosen brown bits from bottom of skillet. Stir in basil.

5. To serve, arrange cutlets on platter; spoon sauce over and garnish with fresh basil.

Makes 4 servings.