Best Seared Chicken With Squash Quesadilla Recipes
CHICKEN AND SQUASH QUESADILLAS
Kids will never know there are veggies in these chicken quesadillas. Get them on the table in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix cheese, chicken, 1/3 cup salsa and the squash purée.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch skillet. Spread with one-fourth of the chicken mixture. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook over medium heat about 2 minutes or until golden brown. Carefully turn quesadilla over; cook 1 to 2 minutes or until golden brown. Repeat with remaining tortillas and chicken mixture. To serve, cut quesadillas into wedges. Serve with sour cream and additional salsa.
Nutrition Facts : Calories 500, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 2 g, TransFat 2 1/2 g
SEARED CHICKEN WITH SQUASH QUESADILLA
Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should work so well together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9-by-13-inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red-pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.
- Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast-iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and half the lime juice to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, pour the remaining lime juice over the chicken, and turn chicken.
- In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the two quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces roasted squash, and 4 jalapeno slices on each tortilla. Cover with another tortilla.
- Reheat the skillet with 1 teaspoon olive oil over medium-high heat. Cook quesadilla until golden in color on the bottom, about 1 1/2 minutes. Slide quesadilla onto a dinner plate; turn over, and return quesadilla to the pan, uncooked side down. Cook until golden on the bottom. Remove from heat, and cut quesadilla into quarters with kitchen scissors or a knife. Repeat with the remaining quesadillas, adding more oil as necessary.
- Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs cilantro.
SEARED CHICKEN WITH SQUASH QUESADILLA
Ingredients2 tablespoons extra-virgin olive oil1/2 butternut squash, peeled, halved, seeded, and sliced crosswise into 1/4-inch slicesCoarse salt and freshly ground pepperPinch crushed red pepper flakes4 boneless, skinless chicken breasts2 tablespoons plus 1/4 teaspoon minced garlic2 limes, 1 cut into 8 slices, 1 juiced1 teaspoon unsalted butter1 teaspoon olive oil, plus more as neeeded1/4 teaspoon ground cumin1 jalapeno pepper, sliced into rounds8 ounces goat cheese6 (12-inch) flour tortillas2 sprigs fresh cilantroMethodStep 1Preheat the oven to 375 degrees F.Step 2Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9 by 13-inch baking dish. Place the squash pieces on top. Season with salt and pepper, to taste, and a pinch of red pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.Step 3Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, squeeze the remaining lime half over the chicken and turn.Step 4In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the 2 quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces of the roasted squash, and 4 slices of jalapeno on each tortilla. Cover with another tortilla.Step 5Reheat the skillet over medium-high heat with 1 teaspoon olive oil. Cook each quesadilla until golden in color, about 1 1/2 minutes per side. Slide quesadilla onto a dinner plate; turn plate over, and return quesadilla to the pan, uncooked side down. Remove from heat, and cut each quesadilla into quarters with kitchen scissors or a knife.Step 6Serve 1 breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs of cilantro.
Provided by admin
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9 by 13-inch baking dish. Place the squash pieces on top. Season with salt and pepper, to taste, and a pinch of red pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.
- Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, squeeze the remaining lime half over the chicken and turn.
- In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the 2 quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces of the roasted squash, and 4 slices of jalapeno on each tortilla. Cover with another tortilla.
- Reheat the skillet over medium-high heat with 1 teaspoon olive oil. Cook each quesadilla until golden in color, about 1 1/2 minutes per side. Slide quesadilla onto a dinner plate; turn plate over, and return quesadilla to the pan, uncooked side down. Remove from heat, and cut each quesadilla into quarters with kitchen scissors or a knife.
- Serve 1 breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs of cilantro.
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
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