Chicken Marina

• 1 green bell pepper
• 1 large carrot
• 1 medium zucchini
• 1 tablespoon olive oil
• 4 skinless chicken breast (4 ounces each) pounded to 1/4 inch thickness
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 (14 ounce) can stewed Italian tomatoes
• 1/2 cup sliced black olives
• 5 medum mushrooms sliced (abouth 3 ounces)

1. Cut bell pepper, carrot, and zucchini into think sticks about 3 inches long; set aside.
2. Heat a large skillet over medium heat. Add oil, cook chicken until lightly browned (about 3 mins per side). Sprinkle with oregano, salt, and pepper.
3. Remove chicken from skillet. Add tomatoes, olives, muchrooms, bell pepper, carrot, and zucchini to skillet. Cook covered for 3 minutes
4. Return chicken to skillet; increase heat to medium-high. Cook uncovered for about 5 minutes or until sauce is slightly thickened and chicken and vegetables anre tender.

green bell pepper, carrot, zucchini, olive oil, chicken, oregano, salt, italian tomatoes, black olives, mushrooms

Taken from www.epicurious.com/recipes/member/views/chicken-marina-1235945 (may not work)