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

Olive Oil

Red Wine Vinegar

Salt

Pepper

Garlic Powder

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

Olive Oil

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

Salt

Pepper

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.