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Ingredients
- 2 lrg Boneless chicken breasts split Salt and pepper, as desired
- 4 sm Zucchini
- 4 sm Yellow squash
- 1 Tbsp. Extra virgin olive oil =Or possibly=- Other veg. oil
- 4 slc Aged goat cheese, 1.5 ounce ea.
- 1 med Onion, finely diced
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Minced parsley
Directions
- 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 till golden brown, about 5 min. Transfer the chicken to a plate and set aside. When cold, place a slice of goat cheese under the skin. Add in the onions to the skillet and cook, stirring, about 5 min or possibly till soft.
- Transfer onions to a covered baking dish. Add in zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 min. Scrape into the baking dish, add in desired salt and pepper and mix well. Arrange chicken on the squash, cover and place in the oven for 15 min. Arrange the breasts on a platter. Mix the squash with minced parsley and mound next to chicken. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 59 | 58% |
| Total Fat 6.7g | 8% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 16mg | 1% |
| Potassium 634mg | 18% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.47g | 4% |
| Protein 3.07g | 5% |
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