1 lb Skinned & Boned Chicken

Breasts, Trimmed 6 c Broccoli Florets (From About

2 lb Broccoli

2 lg Red OR Green Peppers,

Quartered Lengthwise & Cut Cross-Wise Into 1/8 Inch Wide Strips 1 lg Onion Halved Lengthwise

And Cut Into 1/4 in. Thick Slices 2 lg Cloves Garlic Minced

1/2 ts Dried Thyme (Crumbled)

1 t Dried Basil Crumbled

1/2 ts Freshly Ground Pepper

1/2 ts Salt

4 tb Freshly Grated Parmesana

Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.