Best Chicken Cutlets With Mustard Greens And Roasted Squash Recipes

CHICKEN CUTLETS WITH MUSTARD GREENS AND ROASTED SQUASH

Chicken Cutlets with Mustard Greens and Roasted Squash image

You can use chard, spinach, or collard greens in place of the mustard greens in this dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

Ingredients

4 chicken cutlets (about 3/4 pound total)
2 teaspoons chopped fresh oregano leaves
2 garlic cloves, smashed and peeled
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
2 bunches mustard greens, thick stems removed, coarsely chopped
Reserved acorn squash from Glazed Pork Chops and Squash, cut into 1/2-inch pieces
1/4 cup grated Parmesan (1/2 ounce)

Steps:

In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Let sit 10 minutes. (To store, transfer to a zip-top bag and freeze, up to 5 days.) Discard garlic. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until cooked through, about 4 minutes, flipping once. Transfer to a plate and tent loosely with foil to keep warm.
Add remaining tablespoon oil to skillet; add mustard greens and season with salt and pepper. Cook, tossing occasionally, until greens are tender, 7 minutes.
Meanwhile, heat broiler with rack in middle. Place squash in an 8-inch square broilerproof baking dish and top with Parmesan. Broil until top is golden brown, about 5 minutes. Serve squash with chicken and greens.

Nutrition Facts : Calories 344 g, Fat 13 g, Fiber 4 g, Protein 33 g

HONEY-MUSTARD ROASTED CHICKEN AND SQUASH

Honey-Mustard Roasted Chicken and Squash image

Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

4 bone-in chicken breasts, skin removed
1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
1 medium red onion, cut into 8 wedges
3/4 cup reduced-fat honey-mustard dressing
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon garlic powder
2 cups frozen sugar snap peas (from 1-lb bag)

Steps:

Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 23 g, TransFat 0 g

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH

Sheet Pan Mustard Chicken with Roasted Butternut Squash image

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Provided by Fioa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
¼ cup olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons apple cider
4 skinless, boneless chicken breasts
1 ½ teaspoons crushed rosemary
salt, divided
1 teaspoon ground black pepper, divided
5 cups cubed butternut squash

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g

CHICKEN CUTLETS WITH SUMMER SQUASH AND FETA

Chicken Cutlets with Summer Squash and Feta image

Chicken cutlets cook in a matter of minutes, and dredging them in flour helps form a luscious pan gravy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

Ingredients

4 chicken cutlets (about 1 1/4 pounds total)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons capers, plus 2 teaspoons brine
1 1/4 cups low-sodium chicken broth
2 medium summer squashes, cut into 1/2-inch rounds
2 bunches spinach, leaves torn if large (about 12 cups)
4 ounces feta, crumbled
Crusty bread and butter, for serving

Steps:

Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.