Chicken Breast Parmesan and Carnival Squash

Carnival Squash

Halve large squash, boil in water 15 minutes. Chop two apples, add 2 tsp. butter and sauté. Add 1/4 tsp. cinnamon 1/8 tsp pepper and 1/8 tsp allspice to apples.  Scoop out squash, mash, mix with apple mixture and serve immediately. 

Chicken Parmesan

Serves 4.

Coarse salt

4 boneless, skinless chicken breast halves (6 ounces each), tendons removed

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

3 large eggs, beaten

1 C. Panko bread crumbs

1/3 cups freshly grated Parmigiano-Reggiano cheese

2 cups safflower or corn oil

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

Mozzarella cheese to top before putting in oven

1. Preheat oven to 425 degrees.

2. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

3. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg, followed by cheese to coat.

5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.