Reviews (1) Add Rating & Review 115 Ratings 5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4 Martha Stewart Member Rating: 5 stars 06/11/2019 This recipe was delicious! The only thing I needed to do was add a bit more olive oil with the second and third chicken breasts. Otherwise, one of the best I've ever made.
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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 30 mins Servings: 4 chicken-paillard-0085-md110429.jpg
Ingredients Ingredient Checklist 1/2 small kabocha squash, unpeeled, seeded and cut lengthwise into 3/4-inch slices 1 small red onion, cut into wedges, root end attached 2 tablespoons extra-virgin olive oil Kosher salt 4 skinless, boneless chicken-breast halves (4 to 5 ounces each), butterflied Red-pepper flakes 1 tablespoon unsalted butter 16 fresh sage leaves (from about 4 sprigs) 1 cup baby spinach leaves
Cook’s Notes Flavor Swap:Instead of squash and onion, go for a more traditional topping of chopped fresh tomatoes and arugula tossed in olive oil.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 30 mins Servings: 4 chicken-paillard-0085-md110429.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 30 mins Servings: 4
Recipe Summary
prep: 25 mins total: 30 mins
Servings: 4
prep: 25 mins
total: 30 mins
prep:
25 mins
total:
30 mins
Servings: 4
4
chicken-paillard-0085-md110429.jpg
chicken-paillard-0085-md110429.jpg
Ingredients
Ingredients
- 1/2 small kabocha squash, unpeeled, seeded and cut lengthwise into 3/4-inch slices 1 small red onion, cut into wedges, root end attached 2 tablespoons extra-virgin olive oil Kosher salt 4 skinless, boneless chicken-breast halves (4 to 5 ounces each), butterflied Red-pepper flakes 1 tablespoon unsalted butter 16 fresh sage leaves (from about 4 sprigs) 1 cup baby spinach leaves
Directions
Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.
Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and redpepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.
Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.
Cook’s Notes Flavor Swap:Instead of squash and onion, go for a more traditional topping of chopped fresh tomatoes and arugula tossed in olive oil.
Cook’s Notes
Flavor Swap:
Reviews (1)
Add Rating & Review 115 Ratings 5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4
Martha Stewart Member Rating: 5 stars 06/11/2019 This recipe was delicious! The only thing I needed to do was add a bit more olive oil with the second and third chicken breasts. Otherwise, one of the best I've ever made.
Reviews (1)
Add Rating & Review 115 Ratings 5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4
Add Rating & Review
115 Ratings 5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4
115 Ratings 5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4
115 Ratings 5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4
5 star values: 13 4 star values: 22 3 star values: 53 2 star values: 23 1 star values: 4
Martha Stewart Member Rating: 5 stars 06/11/2019 This recipe was delicious! The only thing I needed to do was add a bit more olive oil with the second and third chicken breasts. Otherwise, one of the best I've ever made.Martha Stewart Member
Rating: 5 stars 06/11/2019
This recipe was delicious! The only thing I needed to do was add a bit more olive oil with the second and third chicken breasts. Otherwise, one of the best I’ve ever made.
Rating: 5 stars
All Reviews for Chicken Paillards with Squash and Spinach
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Paillards with Squash and Spinach
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
