Chicken Paillards with Squash and Spinach
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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.
- 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.
- 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
