Chicken Vegetable Skillet

• 2 tablespoons seasoned bread crumbs
• 1/2 pound boneless skinless chicken breast, cut into 1-inch strips
• 2 teaspoons canola oil, divided
• 1 small onion, chopped
• 1/2 cup sliced fresh carrot
• 1 small zucchini, sliced
• 1 small yellow summer squash, sliced
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 tablespoons shredded Asiago cheese

1. Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm.
2. In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.

bread crumbs, chicken, canola oil, onion, fresh carrot, zucchini, summer, garlic, pepper, salt, cheese

Taken from www.tasteofhome.com/recipes/chicken-vegetable-skillet/ (may not work)