Page 97 - 18-25 Oct 6, 21

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Chicken Cutlets

with Fall Hash

wraps Dinner

INGREDIENTS DIRECTIONS

Chicken Prepare the Chicken
1 and 1/2 pounds chicken cutlets, cut Heat olive oil for the hash in a large frying pan
into cubes over medium-high heat. Sauté sweet potato,
butternut squash, pear, onion, and garlic in oil for
Fall Hash eight to 10 minutes until veggies are golden and
2 tablespoons Olive Oil fragrant, stirring occasionally.
1 medium sweet potato, peeled and Stir in paprika, salt, and pepper. Cover and let sit
diced for 10 minutes.
1 medium butternut squash, peeled
and diced (see note) Meanwhile, preheat oven to 400 degrees
Fahrenheit (200 degrees Celsius).
1 medium/large pear, peeled and
diced Prepare maple glaze: Heat olive oil in a small
VPDOO RQLRQ ¿QHO\ GLFHG frying pan. Sauté garlic just until fragrant.
2 cloves garlic, minced, or 2 cubes
Frozen Garlic Add vinegar, maple, honey, salt, and pepper.
Bring to a boil; reduce heat and let simmer
1 teaspoon paprika until reduced and thickened, about seven to 10
salt, to taste minutes. Taste and adjust seasoning if desired.
pepper, to taste
Pour veggies into baking sheet or nine- by 13-inch
Maple Glaze (20- by 30-centimeter) pan lined with Parchment
Paper. Arrange chicken cutlets on top of veggies.
1 tablespoon Olive Oil Pour maple glaze over the chicken.
1 clove garlic, minced, or 1 cube
Frozen Garlic Bake for 25 minutes or until chicken is done,
2 tablespoons Balsamic Vinegar basting every few minutes. Be sure the veggies
are soft before removing from the oven.
1/4 cup natural maple syrup
1 tablespoon honey Note: You can use any kind of squash you prefer,
salt, to taste for example acorn or kabocha.
pepper, to taste Tip: You can cut the chicken into strips after
baking.

Oct 6 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-8