Chicken with Zucchini and Tomatoes

• 8 broiler-fryer chicken thighs, boned and skinned
• 1 tablespoon olive oil
• 2 small zucchini, cut in 1/4-inch slices
• 1 can (14 1/2 ounces) stewed tomatoes
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

In large skillet, heat oil over medium-high heat. Add chicken and cook, turning, 10 minutes or until browned. Drain off excess fat. Add zucchini, tomatoes, Italian seasoning, salt and pepper. Reduce heat to medium-low; cover and cook about 10 minutes more or until chicken is
no longer pink in center and zucchini is tender.

Serves 4.