Instructions: 1. Heat oven to 200 degrees F.

2. On cutting board, pound each chicken breast between 2 sheets plastic wrap until 1/4 inch thick. Remove plastic and cut breasts in half lengthwise.

3. Combine flour, 1/2 teaspoon salt and pepper in 9-inch pie plate; add chicken, tossing to coat.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add one third of the chicken pieces and cook 3 minutes per side, until golden and cooked through. Transfer to serving platter; cover and keep warm in oven. Repeat process with remaining chicken and 1 tablespoon oil.

5. Add remaining 1 tablespoon oil to same skillet and reduce heat to medium. Add garlic, ginger and bay leaf; cook 30 seconds until fragrant.

Stir in bell peppers, onion, carrot, chili and remaining 1/2 teaspoon salt; cook 2 to 3 minutes. Add water and bring to a boil. Boil 3 to 4 minutes, until vegetables are tender-crisp. Add vinegar and cook 1 minute more.

6. Remove vegetables from heat; discard bay leaf. Stir in parsley and pour over chicken. Garnish with olives, if desired. Serve with rice.

Makes 6 servings.

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