Chels said about this recipe, "This is the first recipe that I made just for you, Amy. It inspired me to start this collection."
4 Tablespoons of butter
3-4 Boneless skinless chicken breasts (depending on size)
Salt and Pepper (or lemon pepper)
1 cup shredded mozzarella cheese
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
1 splash of Italian dressing (optional)
Place 4 Tablespoons of butter in a 9X13 glass dish and place in oven. Turn oven to 350. Prep Chicken
Douse both sides of chicken in Lemon Juice (fresh is always the best). Season both sides of chicken with salt, (lemon) pepper, and thyme.
When the butter is melted, take the pan out of the oven, place the chicken in the hot butter in the pan and let it brown for about 30 seconds, then flip it over to brown the other side. Toss the sliced vegetables on top of the chicken. Splash with Italian dressing, season with salt and pepper, and top with cheese. Cover with foil and bake for about 40 minutes. Take off foil about 10 minutes before the chicken is done to brown the cheese on top.
Note: The trick to juicy chicken is to make sure it is not overbaked. Keep checking it and slicing it open until it is no longer pink at the thickest part.