Best Grilled Chicken Cutlets With Squash And Tomatoes Recipes

Chicken Cutlets with Summer Squash and Feta image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

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.

Garlic-Marinated Chicken Cutlets with Grilled Potatoes image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

3 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette

Steps:

Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 478 g, Fat 17 g, Protein 47 g

Grilled Chicken Thighs with Charred Corn and Summer Squash image

Provided by Lauryn Tyrell

Time 55m

Number Of Ingredients 11

1 teaspoon grated lemon zest, plus 1/4 cup fresh juice
3/4 teaspoon grated garlic
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 cup fresh herbs, such as mint and dill, chopped, plus 1/2 cup whole leaves and sprigs for serving
1 1/2 pounds boneless, skinless chicken thighs (4 to 6)
Vegetable oil, for grill
3 ears corn, husks and silks removed
3 large zucchini or summer squash (about 1 1/2 pounds), cut into 3/4-inch-thick rounds
1 ounce Pecorino Romano, shaved (1/2 cup)

Steps:

Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.

Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories main-dish

Time 1h1m

Yield 4 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/2 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt
6 ounces baby arugula
1 1/2 cups red and yellow pear or cherry tomatoes
1 small red onion, halved and thinly sliced, optional
2 tablespoons red wine vinegar
Thinly shaved Parmigiano-Reggiano

Steps:

Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Heat your grill to high.
Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.