Chicken Cutlets With Mustard Greens And Roasted Squash Recipes

CHICKEN CUTLETS WITH MUSTARD GREENS AND ROASTED SQUASH

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.

SHEET PAN MUSTARD CHICKEN WITH ROASTED 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.

CHICKEN CUTLETS WITH MUSTARD

Steps:

• On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
• Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
• Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
• Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.

HONEY-MUSTARD ROASTED CHICKEN AND SQUASH

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.