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1 lb. boneless skinless chicken breast halves
1-1/2 tsps. oregano, or 2 Tbs. fresh, chopped
1-1/2 Tbsps. virgin olive oil
2 small zucchini\cooked, sliced
1 large red onion\cooked, chopped
1 clove garlic, minced
1-1/2 cups Italian style peeled tomatoes, drained and chopped
1/2 tsp. basil, or 1 Tbs. fresh, chopped

DIRECTIONS:

Place breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season chicken breasts with oregano and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes, turning occasionally, until chicken is cooked throughout. Transfer to a platter and keep warm. Sauté zucchini, onion and garlic in same skillet over medium heat 3 minutes. Stir in tomatoes and basil and cook another 2-3 minutes or until zucchini is tender. Serve vegetables with chicken breasts.