- 1 pound boneless, skinless chicken breasts
- 2 tablespoons unbleached all-purpose flour
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 sweet green pepper, chopped
- 1 onion, chopped
- 1 (28 ounce) can diced tomatoes
- 2 zucchini, sliced
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Pound chicken pieces to 1/4-inch (5-mm) thickness. Combine flour and black pepper. Coat chicken with flour mixture.
- Saute chicken in hot oil over medium heat until brown, about 5 minutes on each side. Transfer to a plate.
- Add garlic, pepper, and onion to skillet, and saute until tender. Return chicken to skillet. Add tomatoes and zucchini; heat to boiling. Reduce heat to low, cover skillet and simmer for 15 minutes.
- Top chicken with mozzarella and Parmesan, and simmer until cheese melts.