This is an all-in-one, delicious, nutritious supper. Start with an incredible fall hash and top it with chicken cutlets that are coated with an insanely good maple glaze. This recipe can be frozen successfully.
Chicken
1 and 1/2 pounds (680 grams) chicken cutlets, cut into cubes
Fall Hash
2 tablespoons Olive Oil
1 medium sweet potato, peeled and diced
1 medium butternut squash, peeled and diced (see note)
1 medium/large pear, peeled and diced
1 small onion, finely diced
2 cloves garlic, minced, or 2 cubes Frozen Garlic
1 teaspoon paprika
salt, to taste
pepper, to taste
Maple Glaze
1 tablespoon Olive Oil
1 clove garlic, minced, or 1 cube Frozen Garlic
2 tablespoons Balsamic Vinegar
1/4 cup natural maple syrup
1 tablespoon honey
salt, to taste
pepper, to taste
Start Cooking
Prepare the Chicken
Heat olive oil for the hash in a large frying pan over medium-high heat. Sauté sweet potato, butternut squash, pear, onion, and garlic in oil for eight to 10 minutes until veggies are golden and fragrant, stirring occasionally.
Stir in paprika, salt, and pepper. Cover and let sit for 10 minutes.
Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare maple glaze: Heat olive oil in a small frying pan. Sauté garlic just until fragrant.
Add vinegar, maple, honey, salt, and pepper. Bring to a boil; reduce heat and let simmer until reduced and thickened, about seven to 10 minutes. Taste and adjust seasoning if desired.
Pour veggies into baking sheet or nine- by 13-inch (20- by 30-centimeter) pan lined with Gefen Easy Baking Parchment Paper. Arrange chicken cutlets on top of veggies. Pour maple glaze over the chicken.
Bake for 25 minutes or until chicken is done, basting every few minutes. Be sure the veggies are soft before removing from the oven.
Note: You can use any kind of squash you prefer, for example acorn or kabocha.
Tip: You can cut the chicken into strips after baking.
Recipe from Kosher.com
