3 tablespoons canola oil
1 1/2 pounds chicken breast cutlets
1 2/3 cups water, divided
1/2 cup chicken breading mix
1/4 cup pre-diced fresh tomatoes
1/4 cup pre-diced green peppers
1/4 cup pre-diced red onions
2 teaspoons vegetable seasoning blend
1 (5/8-ounce) packet country gravy mix

1. Place oil in large sauté pan and heat on medium-high 2–3 minutes.
2. Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands.
3. Place chicken, using tongs, in hot oil and cook 6–8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
4. Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2–3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2–3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken.

CALORIES (per 1/4 recipe) 434kcal; FAT 20g; CHOL 105mg;
SODIUM 1642mg; CARB 19g; FIBER <1g; PROTEIN 41g;
VIT A 3%; VIT C 19%; CALC 3%; IRON 8%

1. Combine all ingredients in microwave-safe bowl.
2. Cover and microwave on HIGH 6 minutes, until water is absorbed, stirring once. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 340kcal; FAT 13g; CHOL 40mg;
SODIUM 244mg; CARB 43g; FIBER 0g; PROTEIN 14g;
VIT A 13%; VIT C 0%; CALC 26%; IRON 11%