Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

1 Tbsp vegetable oil 4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces 2 zucchini, about 7 inches long, unpeeled and thinly sliced 1 small eggplant, peeled and cut into 1-inch cubes 1 medium onion, thinly sliced 1 medium green pepper, cut into 1-inch pieces 1/2 lb fresh mushrooms, sliced 1 can (16 oz) whole tomatoes, cut up 1 clove garlic, minced 1-1/2 tsp dried basil, crushed 1 Tbsp fresh parsley, minced to taste black pepper

1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
4. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.

Yield: 4 servings--Serving Size: 1-1/2 cup

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