Tangy Apple Chicken with Roasted Apples and Butternut Squash

Course: Main Course, dinner

Cuisine: American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 1401kcal

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Ingredients

Roasted Apples and Butternut Squash

2 pound butternut squash peeled, seeds removed, cut into ½ inch cubes
2 large golden delicious apples approximately 1 ¼ pounds, peeled and diced into ½ inch cubes
1 cup apple jelly
2 tablespoons canola oil
2 tablespoons brown sugar
non-stick vegetable spray

Chicken

6 boneless chicken breast cutlets
1 18 ounce jar apple jelly
2 large eggs lightly beaten
4 cups Panko bread crumbs approximately ½ pound
2 cups dried bread crumbs
½ tablespoon garlic powder
1 teaspoon onion powder
non-stick vegetable spray

Sauce

2 cups apple jelly

Instructions

Prepare roasted apples and squash.
Preheat oven to 425° F. Line a large rimmed cookie sheet with aluminum foil, spray with non-stick vegetable spray.
Place apples and squash in a large bowl. Apples & squash should be cut to the same size to ensure even cooking.
Microwave 1 cup of apple jelly, 30 seconds at a time until completely melted. Pour over the apples and squash. Add the two tablespoons of canola oil and toss to coat. Evenly sprinkle brown sugar over the apples and squash.
Roast uncovered 30 minutes until apples and squash are soft and slightly caramelized. Broil for 5 minutes to brown the tops of the apples and squash.
Prepare chicken. Place apple jelly in an 8x8 pan or medium bowl, stir to break apart large clumps of jelly. Place eggs in another 8x8 inch pan or medium bowl. Place the Panko bread crumbs in a casserole dish. Place the dried bread crumbs, garlic powder and onion powder in another casserole dish. Set aside.
Prepare the chicken by removing the chicken tenders from the back of each cutlet, then slicing each cutlet in half lengthwise so you have two thin cutlets. Rinse chicken with cool water.
Dip each cutlet in the eggs, shaking off excess, then dip in dried bread crumbs. Brush with apple jelly, then dip in Panko bread crumbs.
Heat a large skillet and spray with non-stick vegetable spray. Place the cutlets in the skillet and cook until the bottom of each cutlet begins to brown. Spray the cutlets with non-stick vegetable spray and then flip. Cook the cutlets until golden brown, adjusting the heat so that the cutlets don’t burn. Place on a serving tray and repeat with remaining chicken pieces.
Melt remaining 2 cups of apple jelly in the microwave or in a small pot.
Top tray of chicken with Roasted Apples and Butternut Squash and melted apple jelly sauce for a beautiful holiday main course!

Notes

For an even easier version of the Tangy Apple Chicken, season the Panko bread crumbs with onion powder and garlic powder, omit the dried bread crumbs and egg. Brush the moist chicken with apple jelly, then dip in the seasoned Panko bread crumbs – coating completely. Place on a foil lined cookie sheet sprayed with non-stick vegetable spray, and bake uncovered for 30 minutes at 350° F until golden brown.

Nutrition