Parmesan-Baked Chicken & Cheesy Pesto Squash with Artichoke, Balsamic Onion & Romaine Salad
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Parmesan-Baked Chicken & Cheesy Pesto Squash

with Artichoke, Balsamic Onion & Romaine Salad

45 MIN
4 Servings
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From the Test Kitchen

For refreshing compliment to this hearty, rich dish of chicken and squash––smothered in parmesan breadcrumbs and herby, melty cheese, respectively––we're making a side salad inspired by the beloved pizzeria side, loaded with tangy marinated artichokes, balsamic onion, red onion, and crumbly cheese.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Parmesan-Baked Chicken & Cheesy Pesto Squash with Artichoke, Balsamic Onion & Romaine Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Romaine Lettuce Hearts
  • 2 Squash
  • 1 Red Onion
  • ⅓ cup Basil Pesto
  • ½ cup Panko Breadcrumbs
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
  • 2 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Marinated Artichoke Hearts
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Mayonnaise
  • 2 oz Fontina Cheese
time-saving
tips & techniques
Prepare the ingredients & marinate the vegetables
1 Prepare the ingredients & marinate the vegetables

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Grate the fontina on the large side of a box grater. Roughly chop the lettuce. Crumble the Grana Padano into small pieces. Halve, peel, and thinly slice the red onion. Roughly chop the artichokes. Roughly chop the cipolline onions. In a bowl, combine the breadcrumbs, mayonnaise, parmesan, and as much as of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate, large bowl, combine the sliced red onion, vinegar, oregano, chopped artichokes, chopped cipolline onions, and 3 tablespoons of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Make the cheesy pesto squash
2 Make the cheesy pesto squash

Line two sheet pans with foil. Place the prepared squash on one sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer, skin side down. Place on the lower oven rack and bake 22 to 26 minutes, or until browned and tender when pierced with a fork.                     Leaving the oven on, remove from the oven. Evenly top with the pesto and grated fontina. Return to the lower oven rack and bake 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

Prepare & bake the chicken
3 Prepare & bake the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the remaining sheet pan. Evenly top with the breadcrumb mixture, pressing gently to adhere. Place on the upper oven rack and bake 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

*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

Meanwhile, to the bowl of marinated vegetables, add the chopped lettuce; season with salt and pepper. Toss to combine. Serve the baked chicken with the cheesy pesto squash and salad. Garnish the salad with the crumbled Grana Padano. Enjoy!

Tips from Home Chefs

Prepare the ingredients & marinate the vegetables
1 Prepare the ingredients & marinate the vegetables

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Grate the fontina on the large side of a box grater. Roughly chop the lettuce. Crumble the Grana Padano into small pieces. Halve, peel, and thinly slice the red onion. Roughly chop the artichokes. Roughly chop the cipolline onions. In a bowl, combine the breadcrumbs, mayonnaise, parmesan, and as much as of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate, large bowl, combine the sliced red onion, vinegar, oregano, chopped artichokes, chopped cipolline onions, and 3 tablespoons of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the cheesy pesto squash

Line two sheet pans with foil. Place the prepared squash on one sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer, skin side down. Place on the lower oven rack and bake 22 to 26 minutes, or until browned and tender when pierced with a fork.                     Leaving the oven on, remove from the oven. Evenly top with the pesto and grated fontina. Return to the lower oven rack and bake 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

Make the cheesy pesto squash
Prepare & bake the chicken
3 Prepare & bake the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the remaining sheet pan. Evenly top with the breadcrumb mixture, pressing gently to adhere. Place on the upper oven rack and bake 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

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

4 Make the salad & serve your dish

Meanwhile, to the bowl of marinated vegetables, add the chopped lettuce; season with salt and pepper. Toss to combine. Serve the baked chicken with the cheesy pesto squash and salad. Garnish the salad with the crumbled Grana Padano. Enjoy!

Make the salad & serve your dish
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