Serves: 4

Ingredients:

2 - 2 1/2 pounds fresh butternut squash chunks

4 shallots, sliced into quarters

6 tablespoons LadyRen Chef’s Blend seasoning, divided

salt to taste (pink Himalayan)

3 sprigs fresh rosemary

1 small (about 3 cups) chopped radicchio or endive

1 tablespoon balsamic or rice vinegar

1/4 cup goat cheese or feta cheese

3 tablespoons olive oil

2 tablespoons brown sugar

4 chicken breasts, about 5-6 ounces each (tenderized)

5 teaspoons olive oil divided

Fresh chopped parsley, for garnish

Directions:

For the Butternut Squash:

Pre-heat the oven to 425 degrees, F.

Line a baking sheet with aluminum foil.

Place the butternut squash chunks, shallot pieces, and rosemary sprigs in the pan, drizzle with the olive oil, sprinkle with 2 tablespoons LadyRen Chef’s Blend, salt and pepper. Combine to evenly coat. Spread the vegetables into a single layer.

Place pan in the oven and roast, stirring and flipping the vegetables halfway through, until the squash and shallots are caramelized and tender, about 30 to 35 minutes. Discard the rosemary sprigs and transfer the roasted vegetables to a large serving tray.
Add the sliced radicchio or endive and vinegar and toss to evenly coat. Sprinkle with goat or feta cheese.
For the Baked Chicken Breast:
Oven at 425 degrees, F.
Place the chicken breast between plastic wrap and pound to about a half inch thickness- using a rolling pin or meat mallet (for even cooking and to tenderize the chicken).
In a small bowl, combine 2 tablespoons brown sugar and 4 tablespoons LadyRen Chef’s Blend, and 1 teaspoon salt.
Line a baking pan or casserole dish with foil. Place chicken in the dish and drizzle with about oil. Rub over with fingers. Sprinkle with half the seasoning mix and massage well.
Flip chicken. Drizzle with more oil and rub with fingers, sprinkle with remaining seasoning mix covering as much of the surface area as you can.
Place in the oven and bake for 15-18 minutes, or until surface is golden/caramelized or internal temperature is 165°F/75°C using a meat thermometer.
Remove from oven and immediately transfer chicken to serving dish.
Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired.
Chef Tips:

1. If you don’t have LadyRen Chef’s Blend, seasoning with:

2 tablespoons brown sugar
1 teaspoon sweet or smoked paprika
1 teaspoon dried oregano or thyme , or other herb of choice
1/2 teaspoon garlic powder
1/2 teaspoon each salt and pepper

2. If chicken breast is quite large, example 8 ounces each, cut them in half horizontally to form 2 thin steaks and skip the pounding. Make sure they are no thicker than 1/2 inch thick at the thickest point. This recipe can also be made with thigh fillets (boneless, skinless). Follow the recipe but cook for 25 minutes for small and medium thighs, and 30 minutes for larger ones.