Chicken Pepperoncini and Summer Vegetable Medley by Donna Johnson
My best friend’s Italian in-laws often served this delightful dish, and when she served it to me, it quickly became my easy-to-prepare favorite! I hope you enjoy it, too! A nice glass of red wine complements the dish.
2 lbs boneless, skinless chicken breast halves or chicken tenders
Red Wine Vinegar
Pepperoncini, sliced lengthwise and de-seeded
Sliced Black or Kalamata Olives
Preheat oven to 350 degrees. Prepare a 9” x 13” baking dish by drizzling olive oil and red wine vinegar in the dish and blend together. Lay the chicken breast halves or tenders in the dish; drizzle more olive and red wine vinegar over the chicken. Sprinkle with garlic powder, salt and pepper. Cover with foil and bake for 20 minutes; uncover and bake for another 10-15 minutes (depending on thickness of breast halves or tenders). Test for doneness; juices must run clear. Serve with brown rice (I use prepared, packed brown rice, heated for 90 seconds in the microwave), using juices rendered as “gravy”.
Summer Vegetable Medley
½ Red Onion, thinly sliced
1 Zucchini, sliced in ¼-½” rounds
1 Yellow Squash, sliced in ¼-½” rounds
8 oz. sliced mushrooms
Garlic Powder or minced garlic
Italian Seasoning (basil, oregano or prepared blend)
Prepare a large cast iron skillet or non-stick fry pan. Drizzle with oil for a thin coat of oil. Start with the onion, sautéing well. Add the zucchini and yellow squash; sauté until desired doneness is almost achieved (I like these vegetables carmelized). Add mushrooms last. Sprinkle with Garlic powder, salt, pepper and Italian seasonings.