Grecian-Style Chicken

(Better Homes and Gardens)

Start to finish: 30 minutes

¼ cup toasted wheat germ or fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 Tbl olive oil or cooking oil
1 small zucchini, halved lengthwise and sliced (1 cup)
½ of a medium green sweet pepper, chopped
½ of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
Dash ground black pepper
2 medium tomatoes cut into wedges
2 Tbl water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice
½ cup crumbled feta cheese (2 ounces)

Directions
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crumbs. In a large skillet heat 1 Tbl of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.

In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.

Te serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.