Pecan-Crusted Chicken
with roasted butternut squash / mushrooms / chard

Name: Pecan-Crusted Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 leaves Chard, any type, chopped, leaves and stems separate; 8 oz Mushrooms, any button, sliced (look for pre-sliced to save time); 4 cloves Garlic, chopped; 3 Tbsp Butter; 1 tsp Vinegar, red wine; 1 1/2 lbs Squash, butternut, peeled and cubed (look for pre-cubed in the produce and freezer section); 2 cups Pecan halves, finely chopped; 2 Chicken breasts, boneless and skinless; 2 Tbsp Oil, olive; 1 Eggs; 2 tsp Maple syrup; 2 tsp Mustard, Dijon

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Pecan-crusted chicken has great flavor and crunch, particularly when paired with sweet roasted butternut squash. We love the addition of garlicky chard and mushrooms to round out this hearty paleo meal.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Garlicky Mushrooms and Chard:

Chard, any type - 3 leaves , chopped, leaves and stems separate
Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
Garlic - 4 cloves , chopped
Butter - 3 Tbsp
Vinegar, red wine - 1 tsp

Pecan-Crusted Chicken with Roasted Butternut Squash:

Squash, butternut - 1 1/2 lbs , peeled and cubed (look for pre-cubed in the produce and freezer section)
Pecan halves - 2 cups , finely chopped
Chicken breasts, boneless and skinless - 2
Oil, olive - 2 Tbsp
Eggs - 1
Maple syrup - 2 tsp
Mustard, Dijon - 2 tsp

Prep

Squash / Pecans - 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 / Garlic - Prep as directed. Store chard leaves, chard stems, mushrooms and garlic 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)

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Make

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 vinegar. Season with salt and pepper.
Serve chicken over greens and mushrooms. Enjoy with roasted butternut squash on the side.

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