Grilled chicken cutlets topped with roasted squash, grilled onion and fried sage
My Chicken Paillards with Roasted Squash, Red Onion & Fried Sage is a healthy entrée that truly celebrates the unique flavors of Fall. Tender chicken cutlets marinated in fresh thyme, white wine and garlic grilled to perfection and topped with grilled red onion, roasted slices of buttery acorn squash, and fragrant pieces of fried sage. Colorful and mighty tasty, try this dish is lovely alongside sautéed spinach for a exceptional (and satisfying) dinner idea!
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Chicken Paillards with Roasted Squash, Red Onion & Fried Sage
Ingredients:
- 4 chicken cutlets
- For the marinade:
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine
- 2 garlic cloves, minced
- 1 Tablespoon fresh thyme, chopped
- 1 acorn squash, tops trimmed, squash halved and cut into half-moon pieces
- Extra virgin olive oil, divided
- Kosher salt & freshly ground black pepper
- 1 large red onion, cut into rings
- 12 fresh sage leaves
Directions:
- Place the chicken in a large, shallow bowl. Sprinkle both sides with salt and pepper; pour the white wine over chicken cutlets and then sprinkle them with the thyme and garlic. Cover with plastic wrap and allow to sit, in the refrigerator, for at least 1 hour.
- Preheat the oven to 375 degrees. Place the cut squash pieces on a parchment-lined baking sheet. Drizzle with 1 Tablespoon of oil and sprinkle with ¼ teaspoon salt, a pinch of black pepper and the red pepper flakes. Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
- To prepare the onion slices for grilling, drizzle the rounds with olive oil and season with a touch of salt and pepper. Heat the grill (either outdoor grill or indoor grill pan) to a high heat; grill the marinated chicken and red onion slices for 3-4 minutes per side, over direct heat.
- To fry the sage, pour ¼ cup of olive oil in a small sauté pan. Heat it to medium-high heat, carefully place the sage leaves into the oil, and fry for 30 seconds. The sage leaves should still be green when fried, not brown and crunchy.
- To assemble the dish, place the chicken cutlets on the plate and top some of the grilled onion slices, a few roasted squash pieces, and the fried sage.
Tagged: acorn squash, chicken, chicken cutlets, fried sage, paillards, red onion, roasted acorn squash, roasted vegetables, sage
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