Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chickens breasts, skinless, boneless
                        -- cut into 1/4 in. thick slices
   6      cups          broccoli florets -- (from about
   2      large   clov  garlic, minced
   2      pounds        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      tablespoons   freshly grated parmesan
   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 until 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.