Chicken Garden Saute
4 half boneless chicken breasts, skinned
1 T. olive oil
1/2 tsp. rosemary, crushed
14-1/2 oz. can diced tomatoes with basil, garlic and oregano
1 green pepper, cut in thin strips
1 large carrot, cut in 3-inch julienne strips
Brown chicken in oil in skillet. Sprinkle with rosemary; salt and pepper to taste. Add remaining ingredients; bring to a boil. Cover and cook 3 minutes over medium heat. Uncover, cook over medium-high heat 5 minutes or until thickened. Serves 4.