Ingredients:
1/2 lb green beans or 1/2 lb yellow beans, cut in half
1 cup julienne-cut carrots
1 1/2 cups sliced zucchini
1/4 cup flour
2 tablespoons sesame seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 whole chicken breasts, skinned,boned,cut into bite-size pieces
3 tablespoons margarine
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon rosemary, crushed
2 tablespoons chopped fresh parsley, if desired.
Directions:
Cook beans& carrots together in small amount of boiling water until almost tender, about 10-15 minutes.
Add zucchini; cook an additional 5 minutes.
Drain; set aside.
Meanwhile, combine flour, sesame seed, salt and pepper in paper or plastic bag.
Add chicken, 1/4 at a time; shake gently to coat.
Melt margarine in large skillet.
Saute chicken over medium heat until completely cooked and golden brown, about 4 to 5 minutes.
Remove from pan; set aside.
Remove drippings and excess crumbs from pan.
Stir in orange juice, lemon juice and rosemary; bring to a boil.
Add cooked vegetables, stirring until thoroughly heated.
Add cooked chicken; toss gently.
Serve immediately.
Sprinkle each serving with parsley.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.