Veggie Stir-Fry with Peppery Chicken

• 2 Tbsp. olive oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 tsp. black pepper
• 1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
• 3 cloves garlic, minced
• 1 small zucchini, cut lengthwise in half, then sliced crosswise
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped yellow peppers
• 1 Japanese eggplant, chopped
• 1 cup small broccoli florets
• 8 cherry tomatoes, cut in half

1. Heat oil in large skillet on medium heat.
2. Add chicken; sprinkle with black pepper.
3. Cook 6 to 7 min.
4. on each side or until chicken is done (165 degrees F).
5. Remove chicken from skillet; cover to keep warm.
6. Add dressing and garlic to skillet; cook 2 min., stirring occasionally.
7. Add zucchini, mushrooms and yellow peppers; cook 5 min., stirring occasionally.
8. Add remaining vegetables; cook and stir 3 min.
9. or until eggplant and broccoli are crisp-tender.
10. Serve chicken with vegetables.

olive oil, chicken breasts, black pepper, garlic, zucchini, mushrooms, yellow peppers, japanese eggplant, broccoli florets, tomatoes

Taken from www.kraftrecipes.com/recipes/veggie-stir-fry-peppery-chicken-186142.aspx (may not work)