INGREDIENTS

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.
1. 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.
2. 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.
3. In a large nonstick skillet over medium heat, cook the jalapeño 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 jalapeño on each tortilla. Cover with another tortilla.
4. 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.
5. 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 <phannema@wizard.ucr.edu> on
Nov 13, 1997

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