Day 182 - Summer Squash Chicken and little ol' Wickford

It's great to be back!
Back home with my family, back in my kitchen and...
back with all of you!!!
I enjoyed my vacation, but I have to admit that I did go through a bit of withdrawal, especially since I hadn't been baking...OR writing.
I think it's become a habit.
A good one.

Just a few pictures of my hometown of Wickford, Rhode Island.
Going back I found myself asking why we'd ever left.
But it was time.
Time for something new and different.
And of course, we appreciate things more once we don't have them anymore.
Enjoy the view and if you are ever able to visit Rhode Island I highly suggest you take the time to stop in Wickford.
You won't regret it.

This is a big deal for me because I can't STAND the sand.  I HATE it!
So, I just had to take a picture.

,

Summer Squash Chicken - serves 4


1 medium zucchini
2 small yellow squash
2 teaspoons olive oil
salt and freshly grated pepper
4 boneless, skinless chicken breasts
1 egg, lightly beaten
1 cup Panko bread crumbs plus more if needed
1 teaspoon poultry seasoning
1 cup grated Fontina cheese
1/2 cup pasta sauce (optional - add more if desired)

Preheat oven to 425F.
Prepare a 9 X 13" glass baking dish by coating it generously with cooking spray.
Slice zucchini and yellow squash and then cut slices in half.
Place squash slices in a small bowl and add olive oil, salt and ground pepper.  Toss to coat.

Combine bread crumbs and poultry seasoning in a shallow dish.

Pound chicken to 1/4-inch thickness.

Place one of the chicken breasts in the egg, turning it over to coat it completely.

Put it into the breadcrumb/seasoning mixture and cover both sides.

Place into prepared baking dish.

Repeat with remaining chicken.

Divide the seasoned squash evenly between the four chicken breasts and place on top.

Cover each with 1/4 cup Fontina cheese.

Spoon pasta sauce over each chicken breast (optional)

Bake for 25 minutes.

This dish was adequate.  It wasn't the tastiest dish I've ever made, but the flavors were good.

We liked the combination of the squash, bread crumbs and Fontina cheese.

Mr. 365 and our son preferred the chicken with the pasta sauce while my daughter and I liked it better without.  So it's definitely a matter of personal preference.

This was a good recipe for using that zucchini which has been so abundant from our garden.

I will definitely make it again.

I rate everything that I bake on a scale of 1-4 with 4 being the best and this Summer Squash Chicken earned 3 rolling pins.

Happy baking!