During the summer, CSA boxes are filled with squash and zucchini.

I don’t mind! Squash and zucchini are versatile and tasty.

This one-pot main dish might help you find something new to do with your next batch.

This is a process, not a written-in-stone recipe. Don’t run to the grocery to buy what you don’t have for this! Use a different cheese, a different herb. Heck! Use a thick pork chop if you don’t have chicken breasts!


Feta Chicken with Squash and Zucchini

Ingredients

  • 4 boneless, skinless chicken breasts (patted dry, lightly seasoned, lightly pounded, and slit open to create a cavity)
  • 1 c. feta cheese
  • 2-4 tbsp fresh chopped oregano and/or thyme
  • 1 tbsp grated onion OR 3 tbsp chopped green onion
  • 2 tbsp chopped sweet pepper (I used pimiento)
  • 1 tbsp olive oil
  • 4 zucchini and/or squash, sliced
  • ½ c. white wine
  • 1 tbsp honey

Process

  • Prepare the chicken breasts: pat dry, season (I used herbs, no salt), pound, and split.
  • Blend the cheese with the herbs, onion, and pepper.
  • Stuff the cheese mixture in the cavity of the chicken.
  • Heat oil in pan.
  • Brown stuffed chicken on both sides (2-3 minutes each side)
  • Add squash and zucchini, saute between the chicken for about 3 minutes.
  • Add wine and stir to dissolve brown bits.
  • Drizzle honey over chicken and vegetables.
  • Cover and lower heat.
  • Simmer chicken and vegetables for about 10 minutes.

Use the juices to make a gravy or as a broth to cook rice.

You can read a little about my CSA journey here: Luckett Farms.

© Copyright Pennie Nichols. All Rights Reserved. 2016