Recipe and Photos by DiAne Gates


Two times per year my husband refuses to eat out—Easter and Mother’s Day. He takes care of the Mother’s Day, but Easter’s my treat. And you all know what that means—company to feed after church and everybody’s starvin’ before you manage to get food on the table.


But not this year! I have a plan. This Easter meal will be put together on Saturday and it’s your choice whether to wait and cook it when you get home or cook it Saturday and reheat for Sunday. Either way, it’s delicious. I serve this dish with rice and a veggie. Asparagus, green beans, peas? What could be easier?

The side dish I chose today is zucchini. Raw, sliced ribbons of zucchini with your vegetable peeler. Quick and easy! Place sliced zucchini in bowl and add ¼ cup olive oil, the juice and zest of one Meyer’s lemon, 1 tablespoon of finely minced garlic, salt and pepper to taste and refrigerate. To serve, pile ribbons of zucchini in a heap and add curls of Parmigiana Reggiano, a sprinkle of chives, parsley, or cilantro—a little more salt and pepper and it’s gorgeous!


5 chicken breasts (I use skinned, boneless) salt and peppered on both sides

8 to 10 Baby Bella mushrooms sliced (optional)

½ cup olives halved (I use large green Sicilian olives – but you could use whatever your family likes and I often add more…’cause I love olives).

5 slices of lemon rounds


2 tablespoons butter melted (I use the real stuff—better for you, in moderation)

¼ cup olive oil

1 cup white wine (please use a wine you would drink)

Juice and zest of two or three lemons

3 tablespoons fresh thyme chopped

4 cloves of garlic minced

Wash and dry chicken. Pour marinade over chicken and cover in fridge for at least an hour. Place chicken in casserole dish and pour or spoon marinade over chicken. Scatter mushrooms and olives over chicken and top each breast with a slice of lemon. Bake in a 350-degree oven for 45 minutes until chicken and lemons are roasted. Serve over rice. Garnish with drippings.


You don’t have to wait ‘til Easter to try this one. I’m sure this will be one of your family favorites too! And if you simply must have bread, make it easy on yourself. Grab a couple of cans of Pillsbury Grands, cut ’em in fourths, roll them in melted butter, and mixed with some blue cheese.  Sprinkle with your favorite herbs and pop these little darlings into the oven according to package directions, but watch ’em, they don’t take long!





About dianegates

DiAne is an artist, writer, photographer, and GriefShare facilitator who also leads an adult edit group for North Texas Christian Writers, LifeSavers is for adults who are serious about their writing skills. DiAne's YA novel "Roped" released by Prism Book Group was named a YA finalist for the Grace Awards, and was named #5 in The Top Ten Christian Reads for Teens and Tweens 2016. Her sequel to ROPED...TWISTED was released July 14, 2017 Both are available on Amazon.com. Be sure to check DiAne's blog, "Moving the Ancient Boundaries" at http://dianegates.wordpress.com/
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