CALIFORNIA CHICKEN AND VEGETABLES
- Four (4) small boneless skinless chicken breast halves
- Three (3) cups frozen mixed vegetables
- Quarter (1/4) cup basil sauce
- Quarter (1/4) cup water
- Half (1/2) cup mozzarella cheese
CALIFORNIA CHICKEN AND VEGETABLES PREPARATION:
Spray large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 5 min. on each side or until lightly browned on both sides.Add vegetables, pesto sauce and water. Bring to boil. Reduce heat to medium; cook 6 to 8 min. or until chicken is cooked through (170 degrees F).Sprinkle with the cheese; cover. Remove from heat; let stand 5 min.
- Four (4) small boneless skinless chicken breast halves
- Three (3) cups frozen mixed vegetables
- Quarter (1/4) cup basil sauce
- Quarter (1/4) cup water
- Half (1/2) cup mozzarella cheese
CALIFORNIA CHICKEN AND VEGETABLES PREPARATION:
Spray large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 5 min. on each side or until lightly browned on both sides.Add vegetables, pesto sauce and water. Bring to boil. Reduce heat to medium; cook 6 to 8 min. or until chicken is cooked through (170 degrees F).Sprinkle with the cheese; cover. Remove from heat; let stand 5 min.
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