Butternut squash crusted chicken with goat cheese and a fruit salsa–Let’s Dish TV SHOW recipe
4 forks rated recipe created for the TV show, Let’s Dish. A heart healthy recipe.
**257 calories
Butternut squash crusted Chicken:
8-6oz. Chicken breast, boneless, skinless, butterfly or cut the chicken breast in half lenghtwise*
4cups *Tall vegetable-Butternut Squash- up to 5lbs, peeled, seeded, shredded
½ cup seasoned breadcrumbs
½ cup liquid egg whites
16-oz. Chevre Goat cheese-2oz per portion
2 tsp. Anise seeds
½ tsp. salt
½ tsp. black pepper
Pre-heat oven to 375 degrees. Cut off the ends of the squash to help keep it stable. Cut in half. Carefully use a peeler or a pairing knife to remove skin. Use a melon scoop to remove seeds, and discard seeds. To shred the squash use a hand grater or a Cuisinart grating attachment, and place in bowl. In a separate bowl combine the breadcrumbs, salt, pepper and Anise seeds. Combine the breadcrumbs into the squash. Place chicken in a bowl; add the egg whites. Use parchment paper with pan spray, or a silicon oven mat, on a sheet pan. Place chicken on sheet pan with breast side down, place the squash mixture on the chicken, covering as much as possible; firmly press on the chicken. Gently flip the chicken over and place the remaining squash mix on the breast and firmly press on the chicken. Wash hands. Cut the Goat cheese in two-ounce portions using a sharp knife, and place two slice on each breast. Cook in oven for 20 minutes, till a temperature of 165 degrees. Serve with fruit salsa.
Fruit salsa:
½ cup Papaya-peeled, seeded, diced
½ cup Red onion-diced
½ cup Yellow bell pepper-diced
½ cup Red bell pepper-diced
½ cup Scallion-chopped
½ cup Cilantro-chopped
1 cup lemon juice
½ tsp. cayenne
It is best to prepare the salsa 1 hour ahead of the chicken and marinate in the refrigerator. Dice and chop the fruit and all the vegetables, and place in bowl, add lemon juice. Add the cayenne. Add cilantro at the last minute; mix well. To serve, place a generous portion of the fruit salsa, on a plate. Place hot chicken breast on top of the salsa. Enjoy.
serves: 8
Dear Chef Jeff, You’re not only the tallest, you’re one of the best.
I just glanced at your sample menu & it was awsome!
I am going to make this recipes (BN Squash encrusted chicken) asap. I saw you do it on “Let’s Dish” tv (I love Christ, isn’t he a doll?!)
thank you for appearing on the show. I’m sure your recipies are out of this world…..
Thank you very much for your comments, I hope you will come back and enjoy my website.
chef jeff
I too saw you on Lets Dish and can’t wait to make this recipe! It looks delicious! Thank You
Thank you Barb, hope you enjoy the recipe.
Hello Jeff:
I made this recipe last night and it was great. The salsa turned out wonderful. The chicken had to be cooked more than 20 minutes – I cooked 4 chicken breasts. By the time the chicken was cooked most of the squash and cheese was overcooked. If I made it again I would cut the chicken into thinner slices – at least in half and it would cook quicker and also salvage the rest of the ingredients.
Thanks again!
Thank you for your feedback on the recipe, it is helpful so that I can adjust the recipe. Maybe I need to change it to butterfly the chicken. Enjoy.
chef jeff