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Flattened Chicken with Sea Salt and Garden Herbs, with Butternut Squash, Arugula and Hazelnuts Salad

Flattened Chicken with Sea Salt and Garden Herbs, with Butternut Squash, Arugula and Hazelnuts Salad

Time Involved
< 75 min
# of Ingredients
9
Skill Level
Basic
Serves
4
Ingredients
MAPLE LEAF® Flattened Chicken with Sea Salt and Garden Herbs
Medium butternut squash
4 tbsp (60mL) 
Balsamic vinegar, divided
 
Black pepper
Slices Prosciutto
4 cups (1L) 
Arugula/baby spinach mix
3 tbsp (45mL) 
Olive oil
½ cup (125mL) 
Hazelnuts, toasted and coarsely chopped
3 tbsp (45mL) 
Chopped chives


Directions
PREHEAT oven to 375˚F (190˚C).

BAKE chicken on a parchment-lined roasting pan for 50 to 60 minutes or until internal temperature of the meat reaches 170˚F (77˚C). Meanwhile, peel and dice the butternut squash into 1-inch (2.5 cm) pieces.

TOSS squash with 2 tbsp (30 mL) balsamic vinegar and black pepper and spread over a parchment-lined baking sheet. Place prosciutto on top of the squash.

PLACE baking sheet with squash on rack below chicken and bake for 30 to 45 minutes or until tender, turning prosciutto halfway so both sides become crisp.

DIVIDE salad greens between 4 plates.

WHISK remaining balsamic vinegar with olive oil and black pepper in a small microwaveable bowl. Microwave at HIGH for 30 to 60 seconds or until warm.

REMOVE chicken and butternut squash from oven and allow to rest for 5 minutes.

CHOP prosciutto into small pieces and toss squash and prosciutto with hazelnuts, chives and warmed dressing. Top salad with squash mixture.

CUT the chicken into 4 pieces and place one piece next to each plated salad.

TIP: Substitute hazelnuts with your favourite toasted nuts e.g pecans or walnuts.



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