Seared Chicken With Squash Quesadilla Recipe - Cooking Index
Seared Chicken With Squash Quesadilla Recipe - Cooking Index
| 2 tablespoons | 30ml | Extra virgin olive oil |
| 1/2 | Butternut squash - peel and half | |
| Core and sliced crosswise into-1/4" slices | ||
| (about-3/4lb) | ||
| Salt and pepper - to taste | ||
| 1 | Red pepper flakes | |
| 4 | Skinless boneless chicken breast halves - (3oz each) | |
| 2 tablespoons | 30ml | Garlic - minced |
| 1/4 teaspoon | 1.3ml | Garlic - minced |
| 1 | Lime - cut into -8slices | |
| 1 teaspoon | 5ml | Unsalted butter |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1 | Lime - the juice | |
| 1 | Jalapeno chile pepper - sliced into rounds | |
| 8 oz | 227g | Goat cheese - (chevre) |
| 6 | Flour tortillas - (12-inch diam.) | |
| 2 sections | Cilantro |
Martha Stewart constructs a simple meal of seared chicken breasts accompanied by quesadillas filled with butternut squash and goat cheese. To give the chicken a Mexican edge, she stuffs it with lime slices and garlic, and gives it a dusting of ground cumin. Luncheon.
1. Heat oven to 375F. Drizzle 1 1/2 tablespoons of olive oil in the bottom of a 9 x 13 inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red pepper flakes. Roast in the oven until fork tender, about 40 minutes. Remove from oven and let cool.
2. Meanwhile prepare the chicken; season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast iron skillet over medium heat, melt the butter and 1 teaspoon of olive oil. Place the chicken breasts in the skillet, tender-side up. Add the remaining 1 tablespoon of minced garlic, cumin and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes squeeze the remaining lime half over the chicken and turn.
3. In a large nonstick skillet over medium heat, cook the jalapeno slices for 4 minutes on each side. Remove and set aside. Prepare the 2 quesadillas; crumble 4 ounces of goat cheese on 2 flour tortillas. Place about 10 leaves of cilantro, 8 pieces of the roasted squash and about 4 slices of jalapeno on each tortilla. Cover with another tortilla.
4. Reheat the skillet with the 1 teaspoon of olive oil over medium high heat. Cook each quesadilla until golden in color, about 1 1/2 minutes per side. Slide quesadilla onto a dinner plate; turn plate over and return quesadilla to the pan, uncooked side down. Remove from heat and cut each quesadilla into quarters with kitchen scissors or a knife.
5. Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs of cilantro.
Source:
Martha Stewart Living, TV, Nov 5, 1997
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