Parmesan Tomatoed Chicken N Vegis

chickenwithsauceandparmandvegis2
chickenwithsauceandparmandvegis1

Chicken Marinade (1+hours) *Optional:
Red Wine Vinegar
McCormick’s Montreal CHICKEN Seasoning

In a ziploc bag (Or bowl) season each side of chicken with seasoning. Put in about 5 good splashes of Red Wine Vinegar. Marinade 1, or so, hour(s). I marinaded 4-5 hours.

1 Red Pepper
1 Green Pepper
1 Onion
1 Garlic Clove, minced
Desired amount of Zucchini, halved/deseeded/sliced
1 Celery *Optional
1/8tsp TO 1/4tsp Sea Salt

1c TO 2c Shredded Mozzarella Cheese
1 jar Garlic Onion Tomato Spaghetti Sauce

Tomato, sliced
Grated Parmesan Cheese (Store shelf kind)
Shakes of Dried Parsley
Shakes of Pepper

Cut Chicken into tenderloin sizes (Width wise). Marinade.
Preheat oven to 450.
Cut vegis, lay in BUTTER FLAVORED COOKING SPRAYED dish. Sprinkle with Sea Salt.
Heat a LITTLE Extra Virgin Olive Oil in skillet. Once to a GOOD SIZZLE, add chicken. Cook on Med.-High heat about 3 minutes on EACH side. Lay over Vegis.
Mix sauce and cheese. Top over chicken. Top with Tomatoes. Sprinkle, WELL, with Parm. Cheese. Sprinkle with Parsley and Pepper. Bake 450 for 25minutes.
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