4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 medium zucchini, seeded and cubed
1 (12 ounce) package sliced white onion
2 tablespoons diced celery
3 ounces shredded mozzarella cheese
1 (16 ounce) can whole kernel corn, drained
3/4 cup shredded Swiss cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon chopped fresh sage
1/8 teaspoon oregano
1 teaspoon dried basil
1/8 teaspoon dried rosemary
2 cloves garlic, minced
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute chicken until well browned. In a separate bowl, mix together vegetable oil, zucchini, onion and celery. Transfer chicken to skillet.
Heat remaining oil in the skillet over medium heat. Stir fry celery mixture into skillet. Fry chicken five to seven minutes, stirring often, until chicken is no longer pink and is crisp-tender but be careful not to burn. Remove chicken from skillet and set aside.
When chicken is cooked, mix in cheese, celery mixture, corn, Swiss cheese, parsley, rosemary, thyme, sage, oregano and basil. Stir in garlic. Return chicken to skillet. Stir, reduce heat to high and cook until chicken is no longer pink, about 1/4 hour. Serve with french bread crumbs.
These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My bread didn't seem to be cooking fast enough, so I resorted to using a box of brussel sprouts. I could see adding extra herbs or spices at this point, such as garlic powder or thyme.
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