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)
1 pint grape tomatoes or sun-dried tomatoes and/or
1 summer squash, cubed in 1 inch cubes and/or
1 small can of sliced black olives or sliced onion
2 Tablespoons balsamic vinegar
1 Tablespoon water
Heavily salt, pepper and season meat with Greek seasoning. (Check and see if your Greek seasoning has salt. If so, omit salt.)
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.