1/2 pound skinless, boneless chicken breast meat - cut into chunks
2 tablespoons vegetable oil
1 small onion, finely diced
3 cloves garlic, minced
1 zucchini, quartered
1/2 teaspoon dried basil
1 (10 ounce) can sliced black olives, drained
1 teaspoon white sugar
1/4 cup olive oil
1/4 cup chopped fresh chives
1 (10 ounce) package cubed Cheddar cheese
1 (8 ounce) package frozen mixed vegetables, thawed
1 (16 ounce) bottle salsa with beans
Heat oil in large skillet over medium heat. Saute chicken pieces overnight and drain grease. Toss in remaining oil, onion and garlic; saute until golden. Stir in zucchini and basil and cook into translucent color. Serve with chicken mixture.
In a medium skillet heat olive oil over medium heat. Add chicken pieces, onions and garlic; blend. Cook and stir 2 minutes. Add enriched tomato sauce; simmer, stirring constantly, until chicken is cooked through. Add broccoli and green beans and heat through.
Spoon chicken mixture into pan's hollow; cover. Cover with aluminum foil and steam oven for 10 to 15 minutes or until heated through.
In an electric blender, combine chicken mixture, mixed vegetables and salsa. Process until smooth; transfer to bowls. Serve immediately.