Serves: 4
Total Calories: 450

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 to 3 1/2 pounds cut-up frying chicken
2 tablespoons olive or vegetable oil
1 large onion, sliced
2 garlic cloves, minced
2 medium tomatoes, coarsely chopped
1 red bell pepper, cut into large pieces
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 tablespoon chopped fresh basil

1. In resealable plastic bag, combine flour, salt and pepper shake to mix. Add chicken pieces to bag in batches shake to coat.

2. Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken cook until golden brown on all sides.

3. Remove chicken from skillet. Add onion and garlic to skillet cook over medium heat until tender. Add tomatoes. Return chicken to skillet cover and cook over medium-low heat for 30 minutes.

4. Add bell pepper, zucchini and summer squash cover and cook an additional 5 to 10 minutes or until chicken is fork-tender, juices run clear and vegetables are crisp-tender.

5. Remove chicken from skillet place on serving platter. Add basil to skillet mix well. Serve vegetables over chicken.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 520 * Calories from Fat: 260 * % Daily Value: Total Fat: 29 g 45% * Saturated Fat: 7 g 35% * Cholesterol: 135 mg 45% * Sodium: 270 mg 11% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 4 g 16% * Sugars: 7 g * Protein: 46 g * Vitamin A: 40% * Vitamin C: 70% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 1 Starch, 1 Vegetable, 6 Lean Meat, 2 Fat or 1 Carbohydrate, 1 Vegetable, 6 Lean Meat, 2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 450
Calories from Fat: 90

More Recipes from the Cook'n with Pillsbury Cookbook:
Bacon Cheddar Chicken Fillet Melts
Baked Chicken Kiev
Braised Chicken Paprikash
Bread Stuffing for Poultry
Chicken Almond Ding
Chicken Cacciatore
Chicken Marengo
Chicken Paprikash Pot Pie
Chicken Tetrazzini Casserole
Chicken Wild Rice Amandine
Chicken a la King
Chicken and Black Bean Burrito
Chicken and Fluffy Dumplings
Chicken or Turkey Gravy
Chicken, Artichoke and Rice Casserole
Colorful Chicken Fried Rice
Cook's Note: Chicken Nutrition
Cook's Note: Convenient Cuts
Cook's Note: How to Bone a Chicken Breast
Cook's Note: How to Roast and Carve Poultry
Cook's Note: Nonstick Tricks
Cook's Note: Quick Cubed Chicken
Cook's Note: Stuffing Tips
Cook's Note: Testing for Doneness
Cornish Hens with Apple-Raisin Stuffing
Crisp Oven-Fried Chicken
Curry-Peach Glaze
Double-Dipped Chicken Nuggets
Duckling a l`Orange
Easy Chicken Parmigiana
Fried Chicken
Garlic Roasted Chicken
Giblet Gravy
Greek Marinated Turkey Slices
Grilled Caribbean Chicken
Grilled Turkey Drumsticks
Grilled Turkey Tenderloins
Herb Butter-Basted Chicken
Herb Cheese-Stuffed Chicken Breasts
Herb-Lemon Basting Sauce
Herb-Roasted Turkey Breast
Honey-Mustard Chicken Sandwiches
Lemon Chicken
Lemon-Herb Roasted Chicken
Mexican-Style Chicken Wraps
Oven Chicken Cordon Bleu
Pan-Roasted Chicken with Summer Vegetables
Party Chicken Fajitas
Piccata Chicken
Poached Chicken Breasts
Quick Chicken Divan
Roast Chicken
Roast Goose with Chestnut-Prune Stuffing
Roast Turkey
Roasted Chicken and Vegetables Provencal
Sage and Rosemary Roast Chicken
Slow-Cooked Turkey Dinner
Sour Cream Chicken Enchiladas
Southern Barbecue Basting Sauce
Spicy Barbecued Chicken
Spicy Rub
Subgum Chicken Stir-Fry
Teriyaki Grilled Chicken Kabobs
Thyme and Rosemary Herb Rub
Timetable for Roasting Poultry
Turkey Saltimbocca
Turkey Slice Saute with Vegetables
Turkey on the Gas Grill
Wild Rice and Sausage Dressing