1 lb Skinned & Boned Chicken

           Breasts, Trimmed
      6 c  Broccoli Florets (From About

      2 lb Broccoli

      2 lg Red OR Green Peppers,

           Quartered Lengthwise & Cut
           Cross-Wise Into 1/8 Inch
           Wide Strips
      1 lg Onion Halved Lengthwise

           And Cut Into 1/4 in. Thick
           Slices
      2 lg Cloves Garlic Minced

    1/2 ts Dried Thyme (Crumbled)

      1 ts Dried Basil Crumbled

    1/2 ts Freshly Ground Pepper

    1/2 ts Salt

      4 tb Freshly Grated Parmesana

  Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each
  Chicken Breast Separately in Plastic & 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 & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic,
  Basil, Thyme, Pepper & 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 & Steam 2 Min. Stir in Chicken. Cover & Steam
  Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat &
  Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated
  Plates.  Top Each Portion With 1 T. Parmesan.