Seared Chicken With Squash Quesadilla

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Breadfasts, Martha stew, Menu, Poultry	4	Servings

INGREDIENTS

2	T	Extra virgin olive oil
1/2		Butternut squash, peel and
		half core and sliced
		crosswise into-1/4"
		slices
		about-3/4lb
		Salt and pepper, to taste
1	pn	Red pepper flakes
4		Skinless boneless chicken
		breast halves 3oz each
2	T	Garlic, minced
1/4	t	Garlic, minced
1		Lime, cut into -8slices
1	t	Unsalted butter
1/4	t	Ground cumin
1		Lime, the juice
1		Jalapeno chile pepper
		sliced into rounds
8	oz	Goat cheese, chevre
6		Flour tortillas, 12-inch
		diam.
2		Sprigs cilantro

INSTRUCTIONS

Martha Stewart constructs a simple meal of seared chicken breasts
accompanied by quesadillas filled with butternut squash and goat
cheese. To give the chicken a Mexican edge, she stuffs it with lime
slices and garlic, and gives it a dusting of ground cumin. Luncheon.
Heat oven to 375F. Drizzle 1 1/2 tablespoons of olive oil in the
bottom of a 9 x 13 inch baking dish. Place the squash pieces on top.
Season with salt and pepper to taste and a pinch of red pepper  flakes.
Roast in the oven until fork tender, about 40 minutes. Remove  from
oven and let cool. Meanwhile prepare the chicken; season each  breast
with salt and pepper. Place 1/4 teaspoon garlic and 2 slices  of lime
under the tender of each breast. (The tender is the natural  pocket on
the underside of the breast.) In a large cast iron skillet  over medium
heat, melt the butter and 1 teaspoon of olive oil. Place  the chicken
breasts in the skillet, tender-side up. Add the remaining  1 tablespoon
of minced garlic, cumin and the juice from half a lime  to the pan.
Cook until firm and golden brown, about 6 minutes per  side; after the
first 6 minutes squeeze the remaining lime half over  the chicken and
turn. In a large nonstick skillet over medium heat,  cook the jalapeÃ±o
slices for 4 minutes on each side. Remove and set  aside. Prepare the 2
quesadillas; crumble 4 ounces of goat cheese on  2 flour tortillas.
Place about 10 leaves of cilantro, 8 pieces of the  roasted squash and
about 4 slices of jalapeÃ±o on each tortilla.  Cover with another
tortilla. Reheat the skillet with the 1 teaspoon  of olive oil over
medium high heat. Cook each quesadilla until golden  in color, about 1
1/2 minutes per side. Slide quesadilla onto a  dinner plate; turn plate
over and return quesadilla to the pan,  uncooked side down. Remove from
heat and cut each quesadilla into  quarters with kitchen scissors or a
knife. Serve one breast, cut in  half, with 2 quesadilla quarters.
Garnish with any leftover squash  pieces and a few sprigs of cilantro.
PER SERVING: 650 cals, 33.4 g  fat, 45.8%  Recipe by: Martha Stewart
Living, TV, Nov 5, 1997  Posted to MC-Recipe Digest V1 #907 by KitPATh
<[email protected]> on Nov 13, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 408 Calories From Fat: 92 Total Fat: 10.3g Cholesterol: 75.6mg Sodium: 1115.6mg Potassium: 640.8mg Carbohydrates: 39.9g Fiber: 2.7g Sugar: 2.7g Protein: 36.9g