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Winter Chicken Parmesan

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Warm up to this chicken Parmesan with a winter twist featuring butternut squash! Each cutlet is slathered in butternut squash pasta sauce with the traditional ooey-gooey mozzarella cheese melted on top. If you can’t find butternut squash pasta sauce, marinara is an easy swap. For an extra serving of veggies, the chicken is topped with roasted butternut squash, mushrooms and kale. You can swap out the mushrooms and kale for other cold-weather favorites like Brussels sprouts, cabbage or even broccoli.

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
  • 1/2 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 shredded low-moisture part-skim mozzarella cheese
  • 2 tablespoons white balsamic vinegar
Directions:
  1. Position oven racks in middle and lower thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with foil.
  2. Toss 3 cups squash, 1/2-inch-thick wedges of onion, 1 1/2 teaspoons oil, 1 tablespoon sage and 1/8 teaspoon salt together on 1 of the prepared baking sheets. Roast until just tender, about 20 minutes. Remove from the oven; stir in 2 cups mushrooms, 2 cups kale, 1 tablespoon garlic and 1/8 teaspoon salt; set aside.
  3. Place 1/4 cup flour, egg and 2/3 cup panko in 3 separate shallow dishes. Add 1 tablespoon 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.
  4. 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 3/4 cup 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 2 tablespoons vinegar to the vegetables; toss to coat.
  5. Increase oven temperature to broil. Broil the chicken on the middle rack until the cheese is lightly browned and bubbling, 1 to 2 minutes.
  6. Place a cutlet on each of 4 plates; top each with 1 1/2 cups of vegetables. Garnish with sage leaves, if desired.
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