Chicken Paillards with Squash and Spinach

Chicken Paillards with Squash and Spinach
  • Yield: 4 servings


1/2 small kabocha squash, unpeeled, seeded, and cut lengthwise into 3/4-inch slices
1 small red onion, sliced into wedges, root end attached
1/4cup extra-virgin olive oil
Coarse salt
4 boneless, skinless chicken breast halves (4 to 5 ounces each), butterflied
Red-pepper flakes
16 fresh sage leaves (from about 4 sprigs)
1 cup baby spinach leaves


  1. Preheat oven to 425°F. Place squash and red onion on 2 rimmed baking sheets. Drizzle 2 tablespoons oil evenly over vegetable mixture, and season with salt. Toss to coat, then spread in a single layer. Roast until squash is tender, about 15 minutes.
  2. Meanwhile, pound chicken to a 1/8- to 1/4-inch thickness. Season with salt and red-pepper flakes. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Fry sage until just crisp, about 1 minute; use a slotted spoon to transfer to paper towels to drain.
  3. Working in batches, add chicken to pan; sauté until golden and cooked through, about 1 minute per side. Serve chicken topped with spinach, roasted vegetables, and fried sage.

Reprinted from the book CLEAN SLATE by the Editors of Martha Stewart Living. Copyright ©2014 by Martha Stewart Living Omnimedia. Photographs copyright ©2014 by Raymond Hom. Published by Clarkson Potter/Publishers, a division of Random House LLC, a Penguin Random House Company.

Nutritional Info *per serving

  • Calories 267
  • Fat 15 G
  • Cholesterol 51 MG
  • Carbohydrate 10 G
  • Fiber 2 G
  • Protein 25 G