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Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Active Time:20 minsTotal Time:1 hrServings:4 servingsJump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:4 servings
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupscubedbutternut squash(1/2-inch)1largered onion, cut into 1/2-inch-thick wedges2tablespoonsextra-virgin olive oil, divided1tablespoonfinely choppedfresh sage, plus additional leaves for garnish1/2teaspoonsalt, divided2cupsslicedcremini mushrooms2cupschopped and stemmedlacinato kale1tablespoonfinely choppedgarlic1/4cupwhole-wheat flour1largeegg, lightly beaten2/3cupwhole-wheatpanko breadcrumbs1tablespoongrated Parmesan cheese4(4-ounce)chicken cutlets1cupbutternut squash pasta sauce3/4cupshreddedlow-moisture part-skim mozzarella cheese2tablespoonswhitebalsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
3cupscubedbutternut squash(1/2-inch)
1largered onion, cut into 1/2-inch-thick wedges
2tablespoonsextra-virgin olive oil, divided
1tablespoonfinely choppedfresh sage, plus additional leaves for garnish
1/2teaspoonsalt, divided
2cupsslicedcremini mushrooms
2cupschopped and stemmedlacinato kale
1tablespoonfinely choppedgarlic
1/4cupwhole-wheat flour
1largeegg, lightly beaten
2/3cupwhole-wheatpanko breadcrumbs
1tablespoongrated Parmesan cheese
4(4-ounce)chicken cutlets
1cupbutternut squash pasta sauce
3/4cupshreddedlow-moisture part-skim mozzarella cheese
2tablespoonswhitebalsamic vinegar
DirectionsPosition oven racks in middle and lower thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with foil.Toss 3 cups squash, 1/2-inch-thick wedges of onion, 1 1/2 teaspoons oil, 1 tablespoon sage and 1/8 teaspoon salt together on 1 of the prepared baking sheets. Roast until just tender, about 20 minutes. Remove from the oven; stir in 2 cups mushrooms, 2 cups kale, 1 tablespoon garlic and 1/8 teaspoon salt; set aside.Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessPlace 1/4 cup flour, egg and 2/3 cup panko in 3 separate shallow dishes. Add 1 tablespoon Parmesan to the panko; stir to combine. Sprinkle chicken evenly with the remaining 1/4 teaspoon salt. Dredge 1 cutlet in the flour; shake off excess. Dip in the egg; let excess drip off. Dredge in panko to coat; place on a plate. Repeat with the remaining cutlets.Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessHeat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 1 minute per side. Transfer to the remaining prepared baking sheet. Spread each cutlet with 1/4 cup pasta sauce; top evenly with 3/4 cup mozzarella. Bake the chicken on the middle rack and the vegetables on the lower rack until a thermometer inserted in the thickest portion of chicken registers 165°F and the mushrooms are tender and the kale is crisp, about 15 minutes, stirring the vegetables halfway through. Remove both baking sheets from the oven. Add 2 tablespoons vinegar to the vegetables; toss to coat.Increase oven temperature to broil. Broil the chicken on the middle rack until the cheese is lightly browned and bubbling, 1 to 2 minutes.Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessPlace a cutlet on each of 4 plates; top each with 1 1/2 cups of vegetables. Garnish with sage leaves, if desired.EatingWell.com, October 2023
Directions
Position oven racks in middle and lower thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with foil.Toss 3 cups squash, 1/2-inch-thick wedges of onion, 1 1/2 teaspoons oil, 1 tablespoon sage and 1/8 teaspoon salt together on 1 of the prepared baking sheets. Roast until just tender, about 20 minutes. Remove from the oven; stir in 2 cups mushrooms, 2 cups kale, 1 tablespoon garlic and 1/8 teaspoon salt; set aside.Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessPlace 1/4 cup flour, egg and 2/3 cup panko in 3 separate shallow dishes. Add 1 tablespoon Parmesan to the panko; stir to combine. Sprinkle chicken evenly with the remaining 1/4 teaspoon salt. Dredge 1 cutlet in the flour; shake off excess. Dip in the egg; let excess drip off. Dredge in panko to coat; place on a plate. Repeat with the remaining cutlets.Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessHeat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 1 minute per side. Transfer to the remaining prepared baking sheet. Spread each cutlet with 1/4 cup pasta sauce; top evenly with 3/4 cup mozzarella. Bake the chicken on the middle rack and the vegetables on the lower rack until a thermometer inserted in the thickest portion of chicken registers 165°F and the mushrooms are tender and the kale is crisp, about 15 minutes, stirring the vegetables halfway through. Remove both baking sheets from the oven. Add 2 tablespoons vinegar to the vegetables; toss to coat.Increase oven temperature to broil. Broil the chicken on the middle rack until the cheese is lightly browned and bubbling, 1 to 2 minutes.Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessPlace a cutlet on each of 4 plates; top each with 1 1/2 cups of vegetables. Garnish with sage leaves, if desired.
Position oven racks in middle and lower thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with foil.
Toss 3 cups squash, 1/2-inch-thick wedges of onion, 1 1/2 teaspoons oil, 1 tablespoon sage and 1/8 teaspoon salt together on 1 of the prepared baking sheets. Roast until just tender, about 20 minutes. Remove from the oven; stir in 2 cups mushrooms, 2 cups kale, 1 tablespoon garlic and 1/8 teaspoon salt; set aside.
Place 1/4 cup flour, egg and 2/3 cup panko in 3 separate shallow dishes. Add 1 tablespoon Parmesan to the panko; stir to combine. Sprinkle chicken evenly with the remaining 1/4 teaspoon salt. Dredge 1 cutlet in the flour; shake off excess. Dip in the egg; let excess drip off. Dredge in panko to coat; place on a plate. Repeat with the remaining cutlets.
Heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 1 minute per side. Transfer to the remaining prepared baking sheet. Spread each cutlet with 1/4 cup pasta sauce; top evenly with 3/4 cup mozzarella. Bake the chicken on the middle rack and the vegetables on the lower rack until a thermometer inserted in the thickest portion of chicken registers 165°F and the mushrooms are tender and the kale is crisp, about 15 minutes, stirring the vegetables halfway through. Remove both baking sheets from the oven. Add 2 tablespoons vinegar to the vegetables; toss to coat.
Increase oven temperature to broil. Broil the chicken on the middle rack until the cheese is lightly browned and bubbling, 1 to 2 minutes.
Place a cutlet on each of 4 plates; top each with 1 1/2 cups of vegetables. Garnish with sage leaves, if desired.
EatingWell.com, October 2023
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Nutrition Facts(per serving)442Calories17gFat38gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
