1 medium onion, sliced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced
2 medium zucchini, sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
Grated Parmesan cheese, optional
In a greased 13-in. x 9-in. baking dish, place onion and chicken breast; sprinkle with salt if desired and pepper. Layer mushrooms and zucchini over chicken.
Combine the garlic, tomatoes, basil and oregano; pour over vegetables. Cover tightly.
Bake at 450° for 30 minutes or until juices run clear.
Sprinkle with Parmesan cheese if desired.
Yield: 4 servings.
Diabetic Exchanges: One serving (prepared without added salt and Parmesan) equals 3 lean meat, 2 vegetables; also, 212 calories, 331 mg sodium, 73 mg cholesterol, 15 gm carbohydrate, 30 gm protein, 4 gm fat.