Reviews Add Rating & Review
Back to Chicken Cutlets with Mustard Greens and Roasted Squash All Reviews for Chicken Cutlets with Mustard Greens and Roasted Squash - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Cutlets with Mustard Greens and Roasted Squash Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 4 chicken cutlets (about 3/4 pound total) 2 teaspoons chopped fresh oregano leaves 2 garlic cloves, smashed and peeled Coarse salt and ground pepper 2 tablespoons extra-virgin olive oil 2 bunches mustard greens, thick stems removed, coarsely chopped Reserved acorn squash from Glazed Pork Chops and Squash, cut into 1/2-inch pieces 1/4 cup grated Parmesan (1/2 ounce)
Cook’s Notes The seasoned chicken can be frozen in a zip-top bag. Transfer to the refrigerator the morning of the day you plan to cook it. The chicken will absorb the flavors while it thaws. Variations Pork cutlets would work well in this recipe as well.
Gallery Chicken Cutlets with Mustard Greens and Roasted Squash
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Gallery
Chicken Cutlets with Mustard Greens and Roasted Squash
Chicken Cutlets with Mustard Greens and Roasted Squash
Chicken Cutlets with Mustard Greens and Roasted Squash
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 4 chicken cutlets (about 3/4 pound total) 2 teaspoons chopped fresh oregano leaves 2 garlic cloves, smashed and peeled Coarse salt and ground pepper 2 tablespoons extra-virgin olive oil 2 bunches mustard greens, thick stems removed, coarsely chopped Reserved acorn squash from Glazed Pork Chops and Squash, cut into 1/2-inch pieces 1/4 cup grated Parmesan (1/2 ounce)
Directions
In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Let sit 10 minutes. (To store, transfer to a zip-top bag and freeze, up to 5 days.) Discard garlic. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until cooked through, about 4 minutes, flipping once. Transfer to a plate and tent loosely with foil to keep warm.
Add remaining tablespoon oil to skillet; add mustard greens and season with salt and pepper. Cook, tossing occasionally, until greens are tender, 7 minutes.
Meanwhile, heat broiler with rack in middle. Place squash in an 8-inch square broilerproof baking dish and top with Parmesan. Broil until top is golden brown, about 5 minutes. Serve squash with chicken and greens.
Cook’s Notes The seasoned chicken can be frozen in a zip-top bag. Transfer to the refrigerator the morning of the day you plan to cook it. The chicken will absorb the flavors while it thaws.
Variations Pork cutlets would work well in this recipe as well.
Cook’s Notes
The seasoned chicken can be frozen in a zip-top bag. Transfer to the refrigerator the morning of the day you plan to cook it. The chicken will absorb the flavors while it thaws.
Variations
Pork cutlets would work well in this recipe as well.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chicken Cutlets with Mustard Greens and Roasted Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Cutlets with Mustard Greens and Roasted Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
