Well, summer is pretty much over. School started last week for me and my lazy days are over until Christmas. I thought I would post one last summer recipe to reluctantly say good by to the season. This a recipe that my sister in-law made up for me back in the day when my health required a very restrictive diet. It is so delicious! I make it all the time. Thanks Chelsea!!!
Ingredients:
- 4 Tablespoons of butter
- 3-4 Boneless skinless chicken breasts (depending on size)
- Salt and lemon pepper)
- Lemon Juice
- Thyme
- 1 cup shredded mozzarella cheese
- 1 medium zucchini, sliced into 1/4 inch thick rounds
- 1 medium yellow squash, sliced into 1/4 inch thick rounds
- 1 splash of Italian dressing
Directions:
1. Place 4 Tablespoons of butter in a 9X13 glass dish and place in oven. Turn oven to 350.
2. Prep Chicken:
Douse both sides of chicken in Lemon Juice (fresh is always the best). Season both sides of chicken with salt, (lemon) pepper, and thyme.
3. When the butter is melted, take the pan out of the oven, place the chicken in the hot butter in the pan and let it brown for about 30 seconds, then flip it over to brown the other side.
4. Toss the sliced vegetables on top of the chicken. Splash with Italian dressing, season with salt and pepper, and top with cheese. Cover with foil and bake for about 40 minutes. Take off foil about 10 minutes before the chicken is done to brown the cheese on top.
Recipe by Chelsea Romney on www.amyjorecipes.blospot.com
I just made this on Sunday! I love this one- Doug thought is was great. I wanted it to be done by the time we got back from church, so I turned it into a crock pot recipe. It was quite different- still good, but not quite the same. I think it really soaked in the flavor, and the chicken was really tender, but something about the butter process does something I think. I also think the zucchini was better the other way… but it was nice to have it ready when we got home. 🙂 The price you pay I suppose.