Ingredients

6 halved Chicken Breasts - boneless and skinless

1 lemon - juiced

1/3 cup Olive Oil

4 Plum Tomatoes - quartered

24 Kalamata Olives - pitted

1/2 cup Capers - drained

24 small Patty Pan Squash

2 large Red Peppers - roasted, skinned and seeded, cut into ½"" thick strips

Salt and freshly ground Black Pepper to taste

1 cup Lemon Mustard Dressing (recipe to follow)

Lemon/Mustard Dressing

2 Lemons - juice only

2 tablespoons Balsamic vinegar

4 tablespoons Dijon mustard

Salt and pepper to taste 3/4 cup extra virgin olive oil

Methods/steps

Preheat an outdoor grill or stove top grill pan to very hot.

Toss the chicken with the lemon juice, salt, pepper and olive oil to coat. Place on the hot grill, and cook about 5 minutes. You want to get a good ""scoring"" -- that is, grill marks -- on the meat.

Preheat the oven to 375 degrees.

Mix the tomatoes, olives, capers, squash and peppers together, and place in the bottom of an oven proof 12x9 inch pan. Lay chicken over the vegetables. Pour mustard dressing over all and cook for about 15 minutes in the oven. To serve lift a chicken breast out of the pan along with the vegetables bedded underneath it. Spoon some of the mustard Dressing over and serve immediately.

Lemon/Mustard Dressing:

Combine the lemon juice, balsamic vinegar, mustard, salt and pepper together, and then slowly whisk in the oil.

Yields 1 cup.

ALL RECIPES ©ELIZABETH KARMEL 2019