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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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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 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.
Ingredients:
2 large Boneless chicken breasts
4 small Zucchini
4 small Yellow squash
1 Tablespoon(s) Olive oil
4 Slice(s) Aged goat cheese
1 medium Onion; finely diced
1 Tablespoon(s) Unsalted butter
2 Tablespoon(s) Chopped parsley |
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