Italian Chicken & Yellow Tomato Skillet

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel 2 cloves of garlic. Leave one clove whole; roughly chop the remaining clove. In a bowl, combine the diced onion, chopped olives, and chopped garlic. Place the tomatoes in a large bowl; gently break apart with your hands. Halve the baguette. Grate the fontina on the large side of a box grater. 

Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Meanwhile, in a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper. Place the halved baguette on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Transfer to a cutting board. Carefully rub the cut sides with the whole garlic clove, then discard the clove. Evenly spread the seasoned ricotta onto the toasted baguette; halve crosswise. 

Add the cooked chicken to the pan; stir to combine. Evenly top with the grated fontina. Loosely cover the pan with foil and cook on medium-high, without stirring, 1 to 2 minutes, or until the cheese is melted and the chicken is heated through. Turn off the heat. Let cool at least 2 minutes before serving. Serve the finished skillet with the ricotta garlic bread on the side. Enjoy!