Yes, Yes…another healthy Chicken recipe for you to try. Chicken Butternut Squash and Spinach is a fall favorite that I found in Martha Stewart Living magazine. Easy to prepare and lovely to serve, this dish is perfect for a casual dinner party…or just because you happen to have all the ingredients and want to try something new. Either way it’s a winner. I love the flavor combination of butternut squash or kabocha squash with red onions and spinach served on top of seasoned flattened chicken. Tasty, healthy and simple!
Happy Hump Day,
Ali in the Valley
Photo by: Ali
Chicken Butternut Squash and Spinach
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Author: Alison Ball
1/2 small kabocha or butternut squash, unpeeled, seeded and cut lengthwise into 3/4-inch slices
1 small red onion cut into wedges, root end attached
2 tablespoons extra-virgin olive oil
4 skinless boneless chicken-breast halves (4 to 5 ounces each), butterflied
1 tablespoon unsalted butter
16 fresh sage leaves from about 4 sprigs
1 cup baby spinach leaves
Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.
Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and red pepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.
Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.