Crispy Chicken & Apple Compote with Pistachio & Pancetta Squash
Craft

Crispy Chicken & Apple Compote

with Pistachio & Pancetta Squash

50 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
You'll make these delicious cutlets by pounding chicken breasts until thin, coating them in egg and breadcrumbs, then pan-frying until golden brown and crispy. They're perfectly complemented by a tangy-sweet apple compote and squash topped with rich pancetta, feta cheese, and more.
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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
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fresh
ingredients
Crispy Chicken & Apple Compote with Pistachio & Pancetta Squash
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 3 oz Diced Pancetta
  • 1 Pasture-Raised Egg
  • ½ cup Panko Breadcrumbs
  • 1 Lemon
  • 1 Apple
  • 1 bunch Parsley
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Roasted Pistachios
  • 1½ oz Feta Cheese
  • 1 898 Squash
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & make the date topping
1 Prepare the ingredients & make the date topping

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Grate the apple on the large side of a box grater, discarding the core. Roughly chop the pistachios. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. In a bowl, combine the chopped pistachios, chopped dates, half the chopped parsley, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. 

Roast the squash
2 Roast the squash

Line a sheet pan with foil. Place the quartered squash on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pancetta & make the apple compote
3 Cook the pancetta & make the apple compote

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. To the pan, add the grated apple and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the honey (kneading the packet before opening) and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Pound & bread the chicken
4 Pound & bread the chicken

Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Crack the egg into a shallow bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and remaining spice blend on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the chicken
5 Cook the chicken

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess). Cook 4 to 5 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. 

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

Finish the squash & serve your dish
6 Finish the squash & serve your dish

Transfer the roasted squash to two serving plates; top with the date topping, cooked pancetta, cheese (crumbling before adding) and remaining chopped parsley. Serve the cooked chicken with the finished squash. Top the chicken with the apple compote. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the date topping
1 Prepare the ingredients & make the date topping

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Grate the apple on the large side of a box grater, discarding the core. Roughly chop the pistachios. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. In a bowl, combine the chopped pistachios, chopped dates, half the chopped parsley, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. 

2 Roast the squash

Line a sheet pan with foil. Place the quartered squash on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the squash
Cook the pancetta & make the apple compote
3 Cook the pancetta & make the apple compote

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. To the pan, add the grated apple and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the honey (kneading the packet before opening) and vinegar. Cook, stirring frequently, 2 to 3 minutes, or until most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Pound & bread the chicken

Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Crack the egg into a shallow bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and remaining spice blend on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Pound & bread the chicken
Cook the chicken
5 Cook the chicken

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken (tapping off any excess). Cook 4 to 5 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. 

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

6 Finish the squash & serve your dish

Transfer the roasted squash to two serving plates; top with the date topping, cooked pancetta, cheese (crumbling before adding) and remaining chopped parsley. Serve the cooked chicken with the finished squash. Top the chicken with the apple compote. Serve the remaining lemon wedges on the side. Enjoy!

Finish the squash & serve your dish
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