Source: dLife

A twist on the Italian chicken classic made with squash, peppers,onions, and tomatoes.

Servings

0.5 oz light unsalted stick margarine (1 tbsp)
3 Squash, summer, all types, fresh, large , halved lengthwise ad thinly sliced (yellow squash)
1 large onion , thinly sliced
1 large green bell peppers , cut into strips
0.75 cup fresh mushrooms , sliced
14.5 oz canned stewed tomatoes , undrained
1 tsp ground oregano (or 1 tbsp chopped fresh oregano)
1 tsp dried parsley (or 1 tbsp fresh parsley)
1 tsp poultry seasoning
0.5 tsp black pepper
24 oz boneless skinless chicken breasts (6 4-oz breasts)
0.33 cup grated Parmesan cheese
0.5 tsp paprika

1 Preheat oven to 375 degrees F.
2 Melt the margarine in a large, deep ovenproof saute pan or stove-top casserole dish over medium heat. Add the squash, onion, green pepper, mushrooms, tomatoes, oregano, parsley, poultry seasoning, and black pepper.
3 Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the vegetables are tender, approximately 10 minutes.
4 Arrange the chicken on top of the vegetables. Sprinkle with the Parmesan and paprika. Cover and bake until an instant-read thermometer registers 160 degrees F in a breast and the juices run clear, 25 to 30 minutes.
5 Turn on the broiler and broil until the top is nicely browned, about 5 minutes.

Serve with pasta or rice. You will need 1/2 cup uncooked for each serving (3 cups total).