Chicken Breasts with Butternut Squash and Candied Pecans

Chicken Breasts with Butternut Squash and Candied Pecans requires around 2 hours from start to finish. One portion of this dish contains around 33g of protein, 59g of fat, and a total of 961 calories. For $6.28 per serving, you get a main course that serves 4. 9 people were glad they tried this recipe. Head to the store and pick up eggs, lemon, oregano, and a few other things to make it today. It is brought to you by Foodnetwork. With a spoonacular score of 89%, this dish is excellent. Warm Quinoa, Butternut Squash and Kale Salad with Easy Maple Candied Pecans, Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce, and Candied Butternut Squash are very similar to this recipe.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

1-2 bags (5 oz. each) arugula leaves

1 medium (about 2 lb.) butternut squash

1/2 cup canola oil

1 tbsp. dark brown sugar

1 lb. white meat chicken cutlets or breasts, (about 4-5 cutlets), pounded thin

2 large eggs, lightly beaten

8 sprigs flat-leaf parsley, stems removed, if desired

1/8 tsp. ground cloves

1/2 tsp. ground ginger

Kosher salt

1/2 large lemon, cut into 4 wedges, if desired

1/4 cup maple syrup

Zest from 1 medium orange

1 tsp. oregano

3/4 cup Panko breadcrumbs

1/3 cup Fisher® Pecan Halves, finely ground

1/2 cup (2 oz.) Fisher® Pecan Halves

1 tbsp. red wine vinegar

1/2 cup sugar

2 tbsp. unsalted butter

Equipment:

oven

baking sheet

frying pan

cake form

bowl

sauce pan

aluminum foil

knife

pot

Cooking instruction summary:

Preheat oven to 400 degrees F. Prepare the squash: Place the squash on a flat surface and split it in half lengthwise. Remove the seeds. Cut each piece in half, lengthwise, again to form 4 smaller "wedges". Arrange flesh side up in a single layer on a tinfoil-lined baking sheet. Cook the squash: Heat the butter in a small saucepan over medium heat until it begins to brown and smell nutty. Remove from the heat and immediately pour over the squash sections. Sprinkle the squash with salt, ginger, cloves and brown sugar. Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35-40 minutes or until completely tender when pierced with the tip of a knife. Remove from the oven. Carefully remove foil. Cool. Make the maple glaze: In a small pot, combine the orange zest, red wine vinegar and the maple syrup. Simmer over medium heat 2-3 minutes. Set aside. Candy the pecans: Heat the sugar in a small skillet over medium heat until it melts and browns, 5-10 minutes. Add in the walnuts and swirl coat with the sugar. Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot. Season with salt and let cool. Prepare and cook the chicken cutlets: Season both sides of the chicken cutlets generously with oregano and salt. Put the eggs in one bowl and spread the breadcrumbs mixed with the ground pecans into a shallow bowl or cake pan. Dip each piece of chicken liberally in the egg (on both sides), shake off any excess egg and then coat the chicken with the walnut breadcrumbs. Shake any excess crumbs off each one. Arrange them on a baking sheet fitted with parchment. Cook the chicken cutlets: Heat the canola oil in a large, oven-proof nonstick skillet over medium heat. Add chicken cutlets to hot oil and cook in a single, 5-7 minutes or until golden brown. Turn over and cook 5-7 additional minutes or until that side is golden brown. Place the pan in the oven and cook 5-8 minutes or until chicken is cooked through. Remove from the oven. Serve the dish: Arrange arugula, chicken, squash and candied pecans on a serving platter. Coat squash with some of the maple glaze. Top with the parsley leaves (if desired) and lemon wedges. Serve immediately.

 

Step by step:


1. Preheat oven to 400 degrees F.


Prepare the squash

1. Place the squash on a flat surface and split it in half lengthwise.

2. Remove the seeds.

3. Cut each piece in half, lengthwise, again to form 4 smaller "wedges". Arrange flesh side up in a single layer on a tinfoil-lined baking sheet.


Candy the pecans

1. Heat the sugar in a small skillet over medium heat until it melts and browns, 5-10 minutes.

2. Add in the walnuts and swirl coat with the sugar. Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot. Season with salt and let cool.

3. Prepare and cook the chicken cutlets: Season both sides of the chicken cutlets generously with oregano and salt.

4. Put the eggs in one bowl and spread the breadcrumbs mixed with the ground pecans into a shallow bowl or cake pan. Dip each piece of chicken liberally in the egg (on both sides), shake off any excess egg and then coat the chicken with the walnut breadcrumbs. Shake any excess crumbs off each one. Arrange them on a baking sheet fitted with parchment.


Cook the chicken cutlets

1. Heat the canola oil in a large, oven-proof nonstick skillet over medium heat.

2. Add chicken cutlets to hot oil and cook in a single, 5-7 minutes or until golden brown. Turn over and cook 5-7 additional minutes or until that side is golden brown.

3. Place the pan in the oven and cook 5-8 minutes or until chicken is cooked through.

4. Remove from the oven.

5. Serve the dish: Arrange arugula, chicken, squash and candied pecans on a serving platter. Coat squash with some of the maple glaze. Top with the parsley leaves (if desired) and lemon wedges.

6. Serve immediately.


Cook the squash

1. Heat the butter in a small saucepan over medium heat until it begins to brown and smell nutty.

2. Remove from the heat and immediately pour over the squash sections. Sprinkle the squash with salt, ginger, cloves and brown sugar.

3. Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35-40 minutes or until completely tender when pierced with the tip of a knife.

4. Remove from the oven. Carefully remove foil. Cool.

5. Make the maple glaze: In a small pot, combine the orange zest, red wine vinegar and the maple syrup. Simmer over medium heat 2-3 minutes. Set aside.


Nutrition Information:

Quickview
956k Calories
32g Protein
58g Total Fat
83g Carbs
61% Health Score
Limit These
Calories
956k
48%

Fat
58g
90%

  Saturated Fat
9g
60%

Carbohydrates
83g
28%

  Sugar
47g
53%

Cholesterol
195mg
65%

Sodium
400mg
17%

Get Enough Of These
Protein
32g
65%

Vitamin A
25522IU
510%

Vitamin B12
15µg
250%

Manganese
2mg
115%

Vitamin K
97µg
93%

Vitamin C
74mg
90%

Vitamin B1
0.99mg
66%

Vitamin E
9mg
61%

Vitamin B6
1mg
59%

Vitamin B2
0.88mg
52%

Iron
9mg
51%

Selenium
35µg
51%

Phosphorus
441mg
44%

Copper
0.86mg
43%

Potassium
1477mg
42%

Magnesium
162mg
41%

Vitamin B3
7mg
39%

Fiber
8g
35%

Folate
137µg
34%

Vitamin B5
2mg
27%

Calcium
261mg
26%

Zinc
3mg
20%

Vitamin D
0.61µg
4%

covered percent of daily need
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