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Hazelnut Chicken with Roasted Squash and Wilted Spinach


Cooking Light March 2014

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Rate this recipe 4.7/5 (3 Votes)


  • Cooking spray
  • 2 tsp. Dijon mustard
  • 1 large egg
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/3 cup finely chopped hazelnuts
  • 1 1/2 tsp. dried rubbed sage
  • 4 (6-oz) skinless, boneless chicken breast halves
  • 1/2 tsp freshly ground black pepper, divided
  • 1/4 tsp kosher salt
  • 4 tsp olive oil, divided
  • 2 Tbsp. chopped shallots
  • 3/4 cup unsalted chicken stock
  • 1/2 cup ruby port or other sweet red wine
  • 1/4 cup dried cranberries
  • 2 tsp. balsamic vinegar
  • 2 tsp. unsalted butter
  • 1 Tbsp. chopped fresh thyme
  • 1 Tbsp. olive oil
  • 1/2 tsp. Kosher salt
  • 1 (12-oz) package fresh cubed butternut squash
  • 8 peeled garlic
  • 2 Tbsp. unsalted chicken stock
  • 1 (9-oz) package baby spinach


Servings 4
Cooking time 40mins


Step 1


1. Preheat oven to 425.
2. Place a wire rack on a baking sheet; coat with cooking spray. Combine mustard and egg in a shallow dish, stirring with a whisk. Combine panko, hazelnuts, and sage in a shallow dish. Sprinkle chicken evenly with 1/4 tsp. pepper and salt. Dip chicken in egg mixture; dredge in panko mixture, pressing to adhere.
3. Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add chicken, and cook 2 minutes on prepared rack, and bake at 425 for 12 to 15 minutes or until done.
4. Wipe skillet with a paper towel; heat over medium heat. Add remaining 1 tsp oil to pan; swirl to coat. Add shallots; cook 1 minute or until tender. Add remaining 1/4 tsp. pepper, chicken stock, port, and cranberries; bring to a boil. Reduce heat to low; simmer 4 minutes or until liquid is reduced by half. Remove pan from heat. Add balsamic vinegar and butter to pan, stirring until butter melts. Spoon port mixture over chicken.


1. Preheat oven to 425.
2. Combine all ingredients on a baking sheet; toss. Bake for 30 minutes; stir after 15 minutes.
3. Mash garlic with a fork; toss with squash.


Heat stock and spinach; toss until spinach wilts.

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