Chicken Hunter Copycat Dinner with Broiled Zucchini and Squash with Dill Sauce

So there's this little place I love to eat. It's called Arkville Bread and Breakfast... I love Jack's food! Went in for lunch one day and got the "Chicken Hunter" special. Breaded chicken smothered in gravy with muenster cheese and bacon on a rustic baguette. Amazing!  And it got me thinking what can I do at home? So on the first try I didn't add the cheese and bacon but my picky eater asked if we could always eat our chicken like that! So thank you Jack for the inspiration and next time maybe I'll add cheese and bacon to ours! Oh and not to down play the zucchini and dill sauce. It actually made the perfect accompaniment to the chicken that I have decided to call the Chicken Huntress! LOL Enjoy!

What you need:

Chicken Huntress

4 skinless boneless chicken breast

2 packages brown gravy (make according to directions on package)

flour

eggs

bread crumbs

My chicken breasts were huge so I sliced them in half and ended up with 8. dredge your chicken breasts in flour, then eggs, then bread crumbs. Place in a 9 X 13 baking dish and cover in gravy. bake at 350 until the chicken is cooked through. We made extra gravy for after we got the chicken on the plates too!

Dill Sauce

1/2 cup plain yogurt
2 teaspoons finely chopped fresh dill
1 small clove garlic, grated
1/2 teaspoon lemon juice
 salt

 black pepper
zucchini
1 tablespoon olive oil

Preheat broiler. In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water. Season to taste with salt and pepper. Set aside.Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.Place zucchini in a pan and broil until tender but not mushy, about 10 minutes. Remove from broiler.Serve zucchini warm or chilled with yogurt-dill sauce.