Chicken Cutlets With Summer Squash And Feta Recipes

CHICKEN CUTLETS WITH SUMMER SQUASH AND FETA

Steps:

• Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
• Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.

CHICKEN FAJITAS WITH SUMMER SQUASH

Steps:

• Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
• Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
• Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
• Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

SUMMER SQUASH AND TOMATO SIDE DISH WITH FETA

Steps:

• In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain., In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

GREEK CHICKEN CUTLETS

Steps:

• In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
• Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

CHICKEN AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
• Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
• Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
• Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

CHICKEN AND SUMMER SQUASH PACKETS

Steps:

• Preheat oven to 425 degrees F. Prepare 2 15" x 12" rectangles of heavy-duty foil for the packets.
• Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
• Divide the onion slices between the two foil pieces. Top with chicken, mustard, squashes, and corn.
• Combine the basil, garlic powder, paprika, and remaining salt and pepper. Sprinkle evenly over each vegetable packet, and dot with margarine. Fold foil around mixture and seal tightly.
• Bake for about 25-30 minutes, or until chicken juices run clear.
• Open foil carefully, allowing steam to escape safely. Sprinkle with Parmesan cheese.

CHICKEN 'N' SUMMER SQUASH PACKETS

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15x12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. , Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet., Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.