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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat grill to medium, or heat broiler. | 2. Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready. | 3. In a medium bowl, toss squash slices with oil until coated on all sides. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the thyme; toss again to combine. | 4. Arrange chicken breasts and squash slices in a single layer on grill. Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate. Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side. Transfer to a platter. Let both stand for 15 minutes. | 5. In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside. | 6. Using the divided containers, place a chicken breast on one side of each container. Spoon 1/2 tablespoon of the tomato mixture over each. Place 4 to 5 slices of squash in the other section of each container, and top each with a piece of butter. Seal, and freeze. (The chicken can be stored, frozen, for up to 1 month.). | 7. When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute before serving. Garnish with thyme sprigs, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carb italian salad dressing	3	tablespoons	low	1210.4027	0.0	269.2806	6.8
chicken breast	4	boneless	skinless boneless	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
yellow squash total	3	pounds	cut	1210.4027	0.0	269.2806	6.8
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
catsup	1	tablespoon		17.17	4.658	0.1768	0.017
butter	1	tablespoon	unsalted cut	101.814	0.0085	0.1207	11.5176
thyme sprig				1210.4027	0.0	269.2806	6.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.