Basil Vinaigrette Chicken

• 4 skinless, boneless chicken breasts (about 5 oz. each)
• 1 Tbsp. flour
• 1 packet dry basil vinaigrette salad dressing mix
• 1/2 tsp. pepper
• 2 Tbsp. oil
• 1 each red and yellow pepper
• 1 medium onion
• 2 c. cauliflower
• 1/2 c. shredded Parmesan cheese or any shredded cheese of choice

1. Coat chicken with mixture of flour, 1 teaspoon salad dressing mix and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken and cook 4 to 5 minutes per side until cooked through. Remove to plate. Thinly slice peppers and coarsely chop onion. Add remaining 1 tablespoon oil to pan and add peppers and onion, stirring occasionally. Cook approximately 3 minutes or until browned. Stir in rest of salad dressing mix, cauliflower and 3/4 cup water. Bring to boil. Reduce heat. Cover and simmer approximately 3 more minutes. Add chicken. Sprinkle with cheese. Cover and cook until cheese melts.

skinless, flour, salad dressing, pepper, oil, pepper, onion, cauliflower, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52952 (may not work)