 | | Sautéed Raspberry Chicken |
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2-4 boneless, skinless chicken filets
3 Roma Tomatoes, diced
1 Zucchini, thinly sliced
1 Summer (yellow) squash, thinly sliced
1/2 cup Kraft Lite Done Right Raspberry Vinaigrette
1 TBS butter or margarine
1 TBS Oil |
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| Instructions |
| Melt the butter and fry the chicken until lightly golden brown
Pour in the Raspberry vinaigrette and simmer covered for about 15 minutes Add the tomatoes, Zucchini and Squash
Simmer covered for another 5 minutes
Serve this with the potatoes above and a light tossed salad |
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