Serving size: 2
Cook time: 25 minutes
Prep time: 5 minutes
Roasted Tomato & Garlic Sauce ingredients...
- 2 medium sized Tomatoes
- 1/6 of an Onion
- 2 Garlic cloves
Place all the ingredients on a oven safe pan or a baking sheet.
Broil in the oven on high heat towards the top rack for about 10 minutes. It can also be grilled until slightly charred.
Remove from heat, let cool for a minute, place all the ingredients in a blender with a pinch of Salt & Pepper.
Blend all the ingredients until smooth.
Chicken and Acorn Squash ingredients...
- 1 large Chicken Breast
- 1 medium Acorn Squash
- 1 cup Onion
- 1 cup Carrot ribbons created using a peeler
- 2 cloves Garlic
- 2 sprigs Rosemary (1/4 tsp dried)
- 2 sprigs Thyme (1/4 tsp dried)
- Salt & Pepper to taste
- 1/4 tsp Butter plus more if needed
- 1/2 tbsp Olive Oil
Cut the top off the Acorn Squash, scoop out seeds with a spoon, and cut into 1/2 inch thick pieces.
Season Chicken with Salt and Pepper and dust with about 1 or 2 tbsp of flour on both sides.
On the hot pan sauté Onion and crushed Garlic for a couple of minutes with 1/2 tbsp Olive Oil.
Create a well in the middle of the pan, melt butter on it, and place Chicken into the middle of the pan and Acorn slices around it.
Sear Chicken & Acorn squash pieces on both sides for about two minutes each - until the pieces are nicely browned.
Add Rosemary, Thyme, and Butter and rub the herbs on top of everything.
Place the pan in the oven that is preheated to 380F for about 10 minutes (this process allows the food to cook from top and bottom without burning anyone side).
Remove pan from the oven and set Chicken and Acorn squash pieces on a cutting board.
Toss Carrot ribbons in the hot pan for minute with caramelized Onion to give it some flavor.
Cut Acorn pieces into halves and Chicken into 2 inch thick slices and serve with Feta or Goat Cheese crumbles and Tomato Sauce on top.