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.