Lightly crusted chicken breast topped with diced tomatoes and olives on a bed of garlic butter spaghetti, with a squash casserole.

Chicken Breast

• Combine flour, cornstarch, and season salt. Mix well.
• Dredge chicken breast in mixture.
• Heat skillet with a little avocado oil over medium heat.
• Add chicken breasts. Cook until done.

Topping

• 1 can of diced tomatoes, drained.
• Cut up about 12 green olives.
• Add salt, 1 clove of garlic (minced), and salt. Set aside.

Pasta

• Drain pasta. Add olive oil and 2 Tbsps. of butter, 4-5 cloves of garlic (minced). Stir until it’s all coated.

Squash Casserole

• 4 cups yellow squash sliced (about 2 squash). I used 4 squash, thick sliced.
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 cloves garlic chopped
• 1/4 cups water
• 1 sleeve of Ritz crackers
• 1 cup cheddar cheese heaping cup
• 2 eggs beaten
• 3/4 cup milk
• 1/4 cup butter melted
• 1 teaspoon salt
• 2 tablespoons butter, sliced into at least 8 slices.

Casserole Directions

• Preheat oven to 400 degrees F.
• Heat olive oil over med heat in a large skillet. Saute onions and garlic for 2-3 min.
• Add the squash on top and then add the water to the pan. Cover and allow to steam for about 5 min, until squash is tender.
• In a medium bowl, crush crackers with your hands. Add in cheese and toss. Set9.8k half of the cracker/cheese mixture aside.
• Stir in the milk, beaten eggs, and melted butter. Add in the squash mixture and season with salt.
• Pour into a greased 9-inch x 13-inch baking dish. Top with the remaining cracker mixture and dab with 2 tbsp butter.
• Bake for 25 min until cracker topping is slightly browned. Serve warm.