Title: Chevre chicken breasts with squash
 Categories: Poultry, Main dish, Vegetables
      Yield: 4 Servings
 
      2 lg Boneless chicken breasts
           - split
           Salt and pepper; as desired
      4 sm Zucchini
      4 sm Yellow squash
      1 tb Olive oil
           -=OR=- Other cooking oil
      4 sl Aged goat cheese, 1.5 oz ea.
      1 md Onion; finely diced
      1 tb Unsalted butter
      2 tb Chopped parsley
 
  PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired
  salt and pepper. Remove stem and tip of the squashes and cut into
  1-inch chunks. Heat the oil in a skillet over medium heat and cook
  the chicken on both sides until golden, about 5 minutes. Transfer the
  chicken to a plate and set aside. When cool, place a slice of goat
  cheese under the skin. Add the onions to the skillet and cook,
  stirring, about 5 minutes or until soft. Transfer onions to a covered
  baking dish. Add zucchini, yellow squash and butter to the skillet
  and cook, stirring, about 15 minutes. Scrape into the baking dish,
  add desired salt and pepper and mix well. Arrange chicken on the
  squash, cover and place in the oven for 15 minutes. Arrange the
  breasts on a platter. Mix the squash with chopped parsley and mound
  next to chicken. Serve immediately.