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BackstoryThis recipe is a delicious way to celebrate summer and the beautiful bounty of delicious fresh veggies. I picked up this recipe from my beautiful grandmother and everytime I make it I think of her and all the wonderful times we had together.
- 1 lb skinless chicken breasts
- 1 large yellow onion
- 1 lb yellow squash
- 2-3 medium size baking potatoes (or equivalent amount in weight of new/red potatoes)
- salt and pepper to taste
- 1/4 - 1/2 stick butter
- Preheat oven to 350 degrees. Slice vegetables into equal thickness slices. Starting with potatoes, layer vegetables and chicken in casserole dish. Season with salt and pepper. Cube butter into small pieces and scatter over top of chicken and vegetables. Cover with tinfoil and bake for 45 to 50 minutes. Uncover and bake for another 10 to 15 minutes, until vegetables are cooked and tender. Remove from oven and cool for 5 minutes.
- Can also be cooked on the grill by layering vegetables and one piece of chicken on large piece of tinfoil. Then season with salt and pepper and top with small pat of butter. Wrap foil to form a pouch. Place in middle of grill, and cover. Unfortunately I am not the grill master of the family and have not prepared this recipe on the grill myself, so I have no idea what the cooking time on the grill is. Sorry!