Ingredients
2 tablespoons seasoned bread crumbs1/2 pound boneless skinless chicken breast, cut into 1-inch strips2 teaspoons canola oil, divided1 small onion, chopped1/2 cup sliced fresh carrot1 small zucchini, sliced1 small yellow summer squash, sliced2 garlic cloves, minced1/4 teaspoon pepper1/8 teaspoon salt2 tablespoons shredded Asiago cheese
Preparation
Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm.
In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.
