| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Boneless chicken breasts split |
|
|
Salt and pepper; as desired |
| 4 |
sm |
Zucchini |
| 4 |
sm |
Yellow squash |
| 1 |
tb |
Olive oil =OR=- Other cooking oil |
| 4 |
sl |
Aged goat cheese, 1.5 oz ea. |
| 1 |
md |
Onion; finely diced |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt
and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks.
Heat the oil in a skillet over medium heat and cook the chicken on both
sides until golden, about 5 minutes. Transfer the chicken to a plate and
set aside. When cool, place a slice of goat cheese under the skin. Add the
onions to the skillet and cook, stirring, about 5 minutes or until soft.
Transfer onions to a covered baking dish. Add zucchini, yellow squash and
butter to the skillet and cook, stirring, about 15 minutes. Scrape into the
baking dish, add desired salt and pepper and mix well. Arrange chicken on
the squash, cover and place in the oven for 15 minutes. Arrange the breasts
on a platter. Mix the squash with chopped parsley and mound next to
chicken. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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