with chard / roasted butternut squash / mushrooms
- Butternut squash - 3 cups, cubes (look for pre-cubed to save time)
- Oil, olive - 1 Tbsp
- Garlic - 2 cloves, thinly sliced
- Pecan halves - 3 oz, finely chopped or ground
- Chard, any type - 1 bunch, chopped, leaves and stems separate
- Mushrooms, any button - 8 oz, halved
- Chicken breasts, boneless and skinless - 1 lb, halved
- Eggs - 1
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Butter - 1 Tbsp
- Lemon juice - 1 tsp
- Squash / Garlic / Pecans - (If prepping right before cooking, get oven heating before continuing prep.) Prep as directed. You can chop pecans either by hand or by pulsing 8 to 10 times in a food processor. Store separately. (Can be done up to 5 days ahead)
- Chard / Mushrooms - Prep as directed. Store chard leaves, chard stems, and mushrooms in separate containers. (Can be done up to 2 days ahead)
- Chicken - Halve and thin out with a tenderizer until roughly half as thick. Season with some salt and pepper. (Can be done 1 day ahead)
- Heat oven to 375F / 191C. Spray two sheet pans with nonstick cooking spray or brush with some oil.
- Toss squash with olive oil and season with some salt and pepper. Spread squash on one sheet pan and roast in oven, stirring halfway through cooking, until squash is tender, 25 to 30 minutes.
- While squash roasts whisk together egg, maple syrup, and mustard. Dip chicken in egg mixture and then in chopped pecans to coat both sides. Place on sheet pan and bake until chicken is cooked through, 15 to 20 minutes.
- While chicken and squash roast, heat a saute pan over medium heat. Add butter and when it melts, add mushrooms and saute until golden brown, 4 to 5 minutes. Add garlic and chard stems and saute until garlic is fragrant, ~1 minute.
- Add chard leaves and saute until chard is wilted, ~2 minutes more. Remove pan from heat and stir in lemon juice. Season with some salt and pepper.
- Serve chicken over greens and mushrooms. Enjoy with roasted butternut squash on the side.
Its not an easy recipe.Though i added Carrots to chards which k sub for spinach. I used alminds instead of pecans. It was ok But nkeasy and i would do agajn next time perhaps with Right ingredients0 Helpful
Kids loved it, oh happy day! It was a little more work than I realized for something with "baked" in the title, but I didn't do any advanced prep (except the squash was already cubed). I also did not make the chard early to reheat later. That prep order seemed silly to me - I just used a second pan, and made the chard right before the risotto was done so it could all be served together.0 Helpful
This was really good. We hate butternut squash, so it's pretty miraculous we really liked this - the squash sort of melted into it so there was no squash-y texture. Subs: I didn't have wine - used all stock. No pecans b/c of nut allergies, didn't sub. Subbed kale for chard. I added a lot of fresh oregano from the garden, which made it very Thanksgiving-like. Very filling.0 Helpful
Delicious! Would be great for guests, especially with the hands-off time at the end. Pecans were tasty too! Next time I'll sprinkle the red pepper flakes on top of them since they mostly stuck in the leftover egg wash. We had a salad on the side instead of the chard since we had extra lettuce on hand.0 Helpful
I only made the chicken in this recipe. The chicken honestly didn't have much flavor, so I will try it again but next time use stone ground mustard (double the amount recipe calls for) and may eliminate the maple syrup. The crunch of the nut crust was great (turned the broiler on low the last few mintues). I did half pecan and the other half walnuts, both were equally good.0 Helpful
We love this one, and use it all the time as a base risotto recipe with whatever we have on hand. I do usually at least double, if not triple the amount of pecans to soak up the egg white, 1/2 cup of pecans just isn't enough and then they end up eggy. We frequently use spinach and just stir it in with the cheese/butter at the end.0 Helpful