Contents of your meal kit:
chicken breast cutlets
delicata squash
house-made poultry seasoning
white wine sauce starter
cinnamon vinaigrette base
winter greens mix
grapes
shaved fennel
Equipment needed: baking sheet, salad bowl, medium or large nonstick skillet
Finishing steps:
- Preheat oven to 400.
- Trim the stem ends off the squash and cut lengthwise. Use a spoon to scoop out seeds and discard. Place cut side down and slice crosswise into ½-inch pieces. (The skin is very tender and completely edible)
- On a baking sheet, toss squash with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
- Meanwhile, pat the chicken cutlets dry and season with spice mix. Heat a small amount of oil in a nonstick skillet over medium heat. Cook chicken approx 3 minutes per side, or until fully cooked, and golden brown. Remove chicken from skillet and add sauce starter to hot skillet to “deglaze.” Simmer a minute or so until the sauce is reduced. (If you’re feeling indulgent, you could swirl a pat of butter into the sauce at this point.)
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Slice grapes in half and add to bowl along with shaved fennel and winter greens. Toss until coated, season with salt and pepper to taste.
- Slice chicken, and spoon a little of the pan sauce over each portion. Serve with roasted squash and salad.