INGREDIENTS
1 2-1/4-lb. roasted chicken, chilled
3 Tbsp. olive oil
4 small yellow summer squash, cut in quarters lengthwise
2 cloves garlic, thinly sliced
1 cup cherry tomatoes
DIRECTIONS
1. Quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
2. Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, add the tomatoes the last 2 minutes of cooking. Makes 4 servings.
