Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Skinned & Boned Chicken
                        And Cut Into 1/4 in. Thick Breasts -- Trimmed Slices
   6      cup           Broccoli Florets (From About
   2      Cloves        Garlic Minced
   2      pound         Broccoli
     1/2  teaspoon      Dried Thyme (Crumbled)
   2      large         Red OR Green Peppers
   1      teaspoon      Dried Basil Crumbled Quartered Lengthwise & Cut
     1/2  teaspoon      Freshly Ground Pepper Cross-Wise Into 1/8 Inch
     1/2  teaspoon      Salt
   1      Wide          Strips
   4      tablespoon    Freshly Grated Parmesana
   1      large         Onion Halved Lengthwise

Preparation:

Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic and Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil and Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper and Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover and Steam 2 Min. Stir in Chicken. Cover and Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover and Increase Heat and Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.