Ingredients
2 Cloves Garlic, minced
1/2 Cup Italian Dressing
1 Lb. Small Boneless Skinless Chicken Breasts (4)
1 T. Dried Basil Leaves, divided
1/4 tsp. Crushed Red Pepper (optional)
12 Oz. Frozen Mixed Vegetables (carrots, broccoli, beans and peppers), thawed
3 T. Grated Parmesan Cheese
1/2 Cup Italian Dressing
1 Lb. Small Boneless Skinless Chicken Breasts (4)
1 T. Dried Basil Leaves, divided
1/4 tsp. Crushed Red Pepper (optional)
12 Oz. Frozen Mixed Vegetables (carrots, broccoli, beans and peppers), thawed
3 T. Grated Parmesan Cheese
Directions
Cook garlic and dressing in large skillet on medium heat for 1 minute.
Add chicken, 3/4 tsp. basil and crushed red pepper, cook 4-5 minutes on each side or until chicken’s internal temperature reaches 165°F. Add vegetables and remaining basil; cook 2-3 minutes or until vegetables are crisp-tender. Sprinkle with cheese.
Makes 4 Servings
Add chicken, 3/4 tsp. basil and crushed red pepper, cook 4-5 minutes on each side or until chicken’s internal temperature reaches 165°F. Add vegetables and remaining basil; cook 2-3 minutes or until vegetables are crisp-tender. Sprinkle with cheese.
Makes 4 Servings
**I used a bag of "regular" mixed veggies to help encourage the kids to eat it - they LOVE carrots and corn and peas.....not sure they'd do beans and peppers****
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