1 lb. boneless, skinless chicken thighs, cut into chunks 1/3 cup dry white wine or chicken broth 1 jar Bertolli® Olive Oil & Garlic Sauce 1 Tbsp. small capers, rinsed and drained 1/4 tsp. ground black pepper 1 large zucchini, halved lengthwise and sliced 1 loaf French bread, diagonally cut into 1-inch slices and toasted
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