3 skinless, boneless chicken breast halves
1 medium onion, peeled and sliced
1 medium zucchini, seeded and chopped
1 medium tomato, seeded and diced
1/4 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 pinch black pepper
1 pinch ground black pepper
1/4 teaspoon dried basil
Place chicken and onion into a medium skillet. Fry over medium heat for 3 minutes, or until chicken is cooked through and no longer pink. Remove chicken and separate skin from flesh and place in a large bowl. Combine zucchini, garlic, tomato, salt, oregano, basil and rosemary. Stir in black pepper. Transfer chicken and vegetable mixture to a large resealable plastic bag. Stir chicken mixture into zucchini mixture and transfer to a large resealable plastic bag. Seal bag and shake to coat.
Remove chicken from bag and discard skin. Heat oil in a large skillet over medium heat. Brown chicken pieces on all sides, and drain on paper towels. Turn chicken pieces over and cook for 3 to 5 minutes on each side, until lightly brown. Transfer chicken to another medium bowl and cook for 3 to 5 minutes on each side, until no longer pink and juices are runny.
Transfer chicken mixture to a large resealable plastic bag. Place chicken pieces into the bag, sealing bag. Add yellow onion and garlic powder and toss well to coat. Roll chicken out and cut into 1/2 inch slices.
In a large bowl, mix chicken, tomato, salt, oregano, basil, rosemary and pepper. Place chicken over the tomato mixture and place spoon marks on top of each piece to keep it from sticking together. Place sliced chicken on top of the tomato mixture and seal bag.
Return chicken pieces to resealable plastic bags and place on a platter. Drizzle remaining tomato mixture over top of chicken pieces. Garnish with parsley and serve immediately.