Inspiration came from the open the fridge door. I spotted the Champagne BBQ sauce from a few months ago. Tasted and confirmed it still had a wonderful fruity taste. Found oblong mis-matched potatoes in the veggie drawer and I was good to go.
I started by preheating the oven to 350 F. Sliced the oblong Fresh Potatoes as thin as a quarter. Placed them in a pan of boiling water. Sauteed Fresh White onions and Bell peppers. Drained the water from the potatoes and added them to the browned vegetables. Tossed them around and seasoned with a seasoning packet for Enchilada soup. Then placing all this in a baking dish and topping with parmesan cheese before placing in the 350 F oven.
While the cheese browns on the sliced potato start the Chicken. Using thawed Chicken breast slice the meat into medallions. Soak in the Champagne BBQ sauce while making the saute pan smoking hot. When you are ready to be courageous toss the chicken breast medallions into to the pan. Pull back to let the flames die down before adding the next medallion of meat. flip after 2 minutes of sizzling . Sizzle for 2 more min. and deglaze the pan with 4 Tbsp. of your favorite soda. Place this chicken with the deglazed sauce from the bottom of the pan into another baking dish. Slice fresh Pineapple wedges on top of the chicken and bake in the oven for 5 minutes.
I decide on canned corn microwaved with margarine tonight as an afterthought. I was to excited about the Chicken and Potatoes already permeating the kitchen that I did not want to prolong mealtime any longer. I was very pleased with tonight's creation. And glad I did not open the Freezer first. I may have had a combination non-nutritional TV Dinners that The Wife bought because she works half days for now and she may get hungry while I am away at work.