Grilled Lemon Chicken and Cheesy Veggie Caserole

Everyone loves grilled chicken but they won't always eat their vegetables, but with this recipe you are sure to make a new dish that will be on demand from now on.

Juice from two lemons
1/4 cup olive oil
2 teaspoons salt and cumin
1 teaspoon black pepper and dried basil
1/4 teaspoon cayenne pepper
3 boneless skinless chicken breast
1 gallon size zipper bag

1 medium yellow squash quartered and sliced into thin planks
1 medium zucchini quartered and sliced into thin planks
2 potatoes sliced into thin planks

4 tablespoons butter
1/2 medium onion minced
1 clove garlic minced
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon cumin and black pepper
2 cups milk
3 dried red chilies roughly chopped (2 teaspoons crushed red pepper flakes can be used) optional
1 cup shredded pepper jack cheese or cheese of your choice
1 cup roasted garlic bread crumbs

Combine the lemon juice, olive oil, salt, pepper, cumin and cayenne. Place the chicken in the zipper bag, pour the mixture in and seal the bag. Massage the marinade all over the chicken and set in the refrigerator until you are ready to cook, at least 30 minutes. Cut the squash into quarters and slice them length wise on a mandolin slicer or with a sharp knife being very careful not to cut yourself. Clean the potatoes well leaving the skins on. Slice them length wise on the slicer. Let the potatoes soak in a bowl of water while making the cheese sauce so they don't turn brown. The squash should be fine. Add the butter to a sauce pan over medium low heat. Add the onions and garlic. Let this cook for a minute or two then add the flour, salt, pepper and cumin. Let this cook for one minute. Whisk in the milk and chili peppers and let come to a bubble( not a boil) this will thicken the sauce. Once the sauce is slightly thicker than gravy remove it from the heat and add the cheese, mix well. Butter the bottom and sides of a 13x9 inch baking dish. Layer the yellow squash in first, drain the potatoes and layer them in, layer in the zucchini. Pour the cheese sauce over the top. Spread bread crumbs over the top and sprinkle on a little cheese if desired. bake this in a 425 degree oven for 30-35 minutes or until golden brown and bubbly. While the vegetables are baking remove the chicken from the marinade and place them on a cutting board. Cut the breasts lengthwise into cutlets making 6 chicken pieces. Place them on the counter top grill that had been reheated and grill until done. This dish will have your family running to the dinner table and begging for seconds, even your pickiest eater will clean their plate. For more on this recipe or any others please email me at alesia.leach@gmail.com