1 cup shredded zucchini
1 teaspoon paprika
1 teaspoon dried basil
1 tablespoon dried rosemary
1 teaspoon garlic powder
3 tablespoons olive oil
6 skinless, boneless chicken breast halves, cut into 1 inch strips
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/4 teaspoon dried sage
3 roma (plum) tomatoes, chopped
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried onion
1 cup olive oil
1 pound cooked crabmeat
Preheat oven to 375 degrees F (190 degrees C).
Place zucchini, paprika, basil, rosemary, garlic powder, olive oil, chicken, basil, rosemary, garlic powder, olive oil, and chicken in a medium saucepan. Sprinkle basil over chicken, cover, and cook over medium heat until chicken is cooked through and liquid is absorbed. Remove chicken from pan, discard basil and any remaining liquid, and toss chicken with garlic powder mixture.
Place the tomato mixture and pinto beans in a large bowl. Mix together and pour over chicken mixture. Cover, leaving a large 1/4 cup liquid in pan.
Remove pan from oven. Place the chicken on a cookie sheet. Season with Italian seasoning, oregano, rosemary, onion, and Italian seasoning.
Bake in preheated oven for 45 minutes, until chicken is no longer pink and juices run clear (this may vary slightly depending on the chicken).