Ingredients
3 cups cubed butternut squash (1/2-inch)
1 large red onion, cut into 1/2-inch-thick wedges
2 tablespoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh sage, plus additional leaves for garnish
3/4 teaspoon salt, divided
2 cups sliced cremini mushrooms
2 cups chopped and stemmed lacinato kale
1 tablespoon finely chopped garlic
1/4 cup whole-wheat flour
1 large egg, lightly beaten
2/3 cup whole-wheat panko breadcrumbs
1 tablespoon grated Parmesan cheese
4 (4-ounce) chicken cutlets
1 cup butternut squash pasta sauce
3/4 cup low-moisture part-skim mozzarella cheese
2 tablespoons white balsamic vinegar
Directions
Position oven racks in middle and lower thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with foil.
Toss squash, onion, 1 1/2 teaspoons oil, sage and 1/4 teaspoon salt together on 1 of the prepared baking sheets. Roast until just tender, about 20 minutes. Remove from the oven; stir in mushrooms, kale, garlic and 1/4 teaspoon salt; set aside.
Place flour, egg and panko in 3 separate shallow dishes. Add Parmesan to the panko; stir to combine. Sprinkle chicken evenly with the remaining 1/4 teaspoon salt. Dredge 1 cutlet in the flour; shake off excess. Dip in the egg; let excess drip off. Dredge in panko to coat; place on a plate. Repeat with the remaining cutlets.
Heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 1 minute per side. Transfer to the remaining prepared baking sheet. Spread each cutlet with 1/4 cup pasta sauce; top evenly with mozzarella. Bake the chicken on the middle rack and the vegetables on the lower rack. until a thermometer inserted in the thickest portion of chicken registers 165°F and the mushrooms are tender and the kale is crisp, about 15 minutes, stirring the vegetables halfway through. Remove both baking sheets from the oven. Add vinegar to the vegetables; toss to coat.
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