Cheesy Fontina Baked Chicken & Squash with Arugula & Apple Salad
Carb Conscious

Cheesy Fontina Baked Chicken & Squash

with Arugula & Apple Salad

50 MIN
4 Servings
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Vegetarian
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From the Test Kitchen

Here, you'll coat tender chicken breasts with a combination of butter, breadcrumbs, garlic paste, and fontina cheese, before roasting them in the oven to golden brown perfection. You'll roast butterbaby squash under the chicken, and serve it all with a sweet and simple arugula and apple salad.
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Dietary Information

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Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Cheesy Fontina Baked Chicken & Squash with Arugula & Apple Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Butterbaby Squash
  • 1 Apple
  • 4 oz Arugula
  • 4 oz Shredded Fontina Cheese
  • 2 tsps Honey
  • 1 Tbsp Verjus Blanc
  • 1 clove Garlic
  • ¼ cup Panko Breadcrumbs
  • 1 bunch Rosemary
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off of the stems; roughly chop the leaves. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the chopped rosemary. Toss to coat. Arrange in an even layer. Roast 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, quarter, core, and thinly slice the apple. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Melt the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). Add the breadcrumbs, garlic paste, and fontina. Season with salt and pepper. Stir to combine. To make the dressing, in a large bowl, whisk together the honey, verjus, and 1 tablespoon of olive oil; season with salt and pepper.

Coat & roast the chicken
3 Coat & roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially roasted squash. Evenly top the chicken with the cheesy breadcrumbs (pressing gently to adhere). Tightly cover the baking dish with foil. Roast 12 minutes. Carefully remove the foil. Continue to roast 10 to 12 minutes, or until the topping is browned, the squash is tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the salad & serve your dish
4 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the arugula, parmesan, and sliced apple; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and squash with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off of the stems; roughly chop the leaves. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Place in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the chopped rosemary. Toss to coat. Arrange in an even layer. Roast 12 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, quarter, core, and thinly slice the apple. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Melt the butter in a medium bowl in the microwave (or melt in a pot on the stove, then transfer to a medium bowl). Add the breadcrumbs, garlic paste, and fontina. Season with salt and pepper. Stir to combine. To make the dressing, in a large bowl, whisk together the honey, verjus, and 1 tablespoon of olive oil; season with salt and pepper.

Prepare the remaining ingredients
Coat & roast the chicken
3 Coat & roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Carefully place the seasoned chicken on top of the partially roasted squash. Evenly top the chicken with the cheesy breadcrumbs (pressing gently to adhere). Tightly cover the baking dish with foil. Roast 12 minutes. Carefully remove the foil. Continue to roast 10 to 12 minutes, or until the topping is browned, the squash is tender when pierced with a fork, and the chicken is cooked through.* Remove from the oven and let stand at least 2 minutes before serving.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the arugula, parmesan, and sliced apple; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and squash with the salad on the side. Enjoy!

Make the salad & serve your dish
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