Description
Savory PSL? You’ll flip for the flavor and how easy this is!
Ingredients
- FOR THE CHICKEN:
- 1 teaspoon Curry Powder
- 1 teaspoon Salt
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Allspice
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- 4 pieces Thin Cut Boneless Skinless Chicken Breasts
- Butter, For Cooking Chicken
- FOR THE BUTTERNUT MASH:
- 4 cups Cubed Butternut Squash
- 2 cups Chicken Stock
- 2 Tablespoons Butter
- Salt And Pepper, to taste
- FOR THE TOPPINGS:
- 4 teaspoons Prepared Pesto
- 4 Tablespoons Freshly Grated Manchego Cheese
- Pepitas (toasted Pumpkin Seeds), For Sprinkling
Preparation
For the chicken, evenly sprinkle spices all over both sides of the chicken. Heat a large skillet to medium-high heat with a few pats of butter. When butter melts and browns slightly, add chicken. Sear for about 3 minutes on each side until chicken is cooked through, then remove from heat. Let chicken rest 5 minutes before slicing and serving.
For the butternut, add squash cubes to a skillet (fitted with a lid) with the stock. Cover the skillet with a lid and turn heat to high. When stock boils, let boil for 5 minutes then remove the lid and reduce the heat to medium. Continue to boil or simmer the squash until the stock has mostly reduced and the butternut squash is very tender. Mash the squash with a spoon and swirl in the butter. Taste, and add salt and pepper to your preference.
To serve, top a heap of butternut with a piece of sliced grilled chicken. Top that with a dollop of pesto, and a sprinkle of grated Manchego and pepitas. Devour.
