Chicken and Veggie Stir-Fry

• 2 Tbsp. olive oil
• 4 boneless skinless chicken breasts, (1 lb./450 g)
• 1/4 tsp. pepper
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 3 cloves garlic, minced
• 1/2 cup yellow pepper, chopped
• 1/2 cup mushrooms, quartered
• 1/2 cup zucchini, chopped
• 1/2 cup Japanese eggplant, chopped
• 1/2 cup broccoli florets
• 1/2 cup halved cherry tomatoes

1. Heat oil in large skillet over medium-high heat.
2. Sprinkle chicken breasts with pepper.
3. Add chicken to skillet and cook 10 min.
4. or until done (165 degrees F), turning halfway.
5. Meanwhile, heat dressing in a medium skillet over medium heat.
6. Add garlic; cook 2 min.
7. Add yellow pepper, mushrooms, and zucchini; cook 5 min., stirring occasionally.
8. Add remaining vegetables and cook an additional 3 min.
9. or until crisp-tender.

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

Taken from www.kraftrecipes.com/recipes/chicken-veggie-stir-fry-172283.aspx (may not work)