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This dish is very tasty if you like chicken. What makes this chicken recipe unique is its tasty sauce and mozzarella cheese on top. The grilled vegetables are great as a mixture of added sides, consisting of zucchini, yellow squash, carrots, green beans, and potatoes.

Equipment needed:Medium cooking pot with lid for sauceLarge cooking spooon for sauceVery large skillet for pan broiling with lidSpatula for chickenLarge spoon for stirring vegetablesCookie sheet sprayed with. vegetable spray for grilling Knife for slicing vegetablesCutting boardFork for piercing vegetables for doneness

Ingredients:Olive oilSalt (I use Kosher or Sea Salt)Pepper, to desired tasteThe late Marie Sichko's Spaghetti Sauce (found locally at Old Orange Cafe, among others)Two small to medium boneless, skinless chicken breasts per personSliced zucchiniSliced yellow squash Small, whole baby carrotsFresh green beansSmall Yukon Gold potatoesChopped parsley (for presentation)Mozzarella Cheese slices

Directions:Pour a jar of Marie Sichko's Spaghetti Sauce into a pan. The late Mrs. Sichko is the mother of well-known priest Father James Sichko, formerly of Orange, currently of the Diocese of Lexington, Kentucky, and a Papal Missionary Mercy, and author. The sauce is available at several places around Orange. Simmer the sauce on very low heat, closely watching. Please remember to use local products whenever possible. Marie's Spaghetti Sauce is awesome. You can also make your own, but why bother if you find one as good as this? Please do not worry because the spaghetti sauce is great as a tomato sauce.

Take the number of raw and defrosted boneless, skinless chicken breasts needed, and season with salt and pepper.

Place them into a very large skillet with about 1/3 cup of olive oil added and preheated.

Add the chicken breasts, cooking on low to medium-low heat, covered, once again closely watching and turning often so no burning results.

Set oven knob to broiling cycle to preheat.

Wash all vegetables, including parsley.

Slice zucchini, yellow squash, and chop parsley.

Cut Yukon Golds in half.

Nothing needs to be done to the carrots and green beans.

Assemble all the veggies, except parsley, onto a cookie sheet already sprayed with PAM or any vegetable spray.

Set parsley aside.

Drizzle olive oil all over the vegetables, as well as light coating of salt, mixing with hands or spoon so they are covered with olive oil and salt.

Broil for 10-15 minutes, watching.

Pierce with fork to test doneness.

I try to buy my vegetables from the stand on MacArthur Drive near the Lions' Park and Adams' Bayou, keeping my produce local and fresh.

Now, check the doneness of the chicken breasts. If done, place spoonfuls of spaghetti sauce on top of the chicken. Simmer a bit longer. Then, place a generous slice of mozzarella cheese on each chicken breast, without lid. Cook until cheese is somewhat creamy consistency. Spoon a large spoonful of sauce where chicken is to be placed on plate. Serve chicken on plate with cooked vegetables. Lightly scatter chopped parsley on top of veggies and chicken. Your Italian Chicken dish is ready to devour.