• 1 lb. boneless skinless chicken breast halves
• 1-1/2 tsp. oregano, or 2 Tbs. fresh, chopped
• 1-1/2 Tbs. virgin olive oil
• 2 small zucchini, sliced
• 1 large red onion, chopped
• 1 clove garlic, crushed
• 1-1/2 cups Italian style peeled tomatoes, drained and chopped
• 1/2 tsp. basil, or 1 Tbs. fresh, chopped

Place breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season chicken breasts with oregano and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes, turning occasionally, until chicken is cooked throughout. Transfer to a platter and keep warm. Sauté zucchini, onion and garlic in same skillet over medium heat 3 minutes. Stir in tomatoes and basil and cook another 2-3 minutes or until zucchini is tender. Serve vegetables with chicken breasts.

Per serving: calories 224, fat 6.9g, 27% calories from fat, cholesterol 66mg, protein 28.7g, carbohydrates 12.4g, fiber 2.8g, sugar 7.0g, sodium 211mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Sauvignon Blanc, Pinot Noir, or Burgundy.