CHICKEN WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–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.

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