–4 chicken tenderloins or breast strips
–salt and pepper
–peach (fresh, 1)
–banana pepper (fresh, one-half)
–summer squash (5, small)
–Vidalia onions (2, small)
–Bac’n pieces (soy bacon)
–spinach (fresh, packaged)
–toasted walnuts (1 handful)
–feta cheese (one-half small package)
–Dejon mustard (1 tablespoon)
–red wine (3 tablespoons)
1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl. Mince one-half banana pepper and add to the bowl. Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar. Season with salt. Stir well. Refrigerator the relish until time for dinner.
2 – Place the chicken in a covered baking dish. Season with salt, pepper, and olive oil. Set aside.
3 – Peel and slice the squash. Peel and slice 1 Vidalia onion. Make 2 layers in a covered baking dish. Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 4 minutes.
4 – Place one-half package of fresh spinach in a mixing bowl. Add 1 handful of walnuts and one-half package of feta cheese. Peel and slice 1 Vidalia onion, and add to the bowl. For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach. Season with olive oil and salt. Stir well.
5 – Microwave the chicken on high for 5 minutes.
6 – Serve the spinach salad as a first course. Then serve the chicken with the relish, and the squash as a side.
–spinach salad and relish adapted from allrecipes.com; other recipes original.