You may see a suspicious likeness between this recipe, the Mexican chicken recipe and the Tuscan chicken one. That’s because when Susie gave me the Tuscan one, I liked it so well, I figured it could go with some alternate flavors. Let me know if you come up with other ethnicities for this dear ol’ bird.

 

2 lbs boneless chicken breasts, pounded thin or tenderized beef (like you use for chicken fried steak)

Salt

Pepper

Greek seasoning

1 pint grape tomatoes

1 summer squash, cubed in 1 inch cubes

1 small can of sliced black olives

2 Tablespoons balsamic vinegar

1 Tablespoon water

 

Heavily salt, pepper and season meat with Greek seasoning. 

 

Heat 2 Tablespoons olive oil (or spray with Pam) in skillet. Saute seasoned meat in oil for 3-5 minutes on medium high, each side or until done. Set aside, keeping warm.

 

Add a little more olive oil to skillet and heat. When hot add squash to skillet and cook for about 4-5 minutes. Add tomatoes and cook an additional 4 min. or until skin pops. Add vinegar & water; cook 4 min. more. Add olives and cook until hot. Serve over warm meat.

 

I serve this with seasoned cucumbers, prepared hummus and warm tortillas.