Chicken Paillards with Squash and Spinach
Chicken Paillards with Squash and Spinach
Serves 4
Most people reach for butternut squash or acorn squash, but there are other varieties worth exploring, including Japanese kabocha squash. With its slightly sweet flesh and edible skin (which also contains many nutrients), kabocha is especially good roasted; try it steamed, too.
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
1/4 cup 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
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.
Excerpted from Clean Slate from the editors of Martha Stewart Living (Clarkson Potter, 2014).
More chicken dinners:
The one trick for juicier chicken breasts
Red wine roast chicken from Little French Kitchen’s Rachel Khoo
Nom Nom Paleo’s orange-sriracha chicken
What’s your go-to weeknight chicken recipe?
