Parmesan-Crusted Chicken
1 pkg (about 1 lb) Wegmans Thin Sliced Chicken Breast Cutlets
1 Tbsp Wegmans Basting Oil
1/2 cup Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)
2 Tbsp panko bread crumbs (International Foods)
4 Tbsp (1/4 cup) Wegmans Pure Olive Oil, divided
Drizzle cutlets with basting oil. Sprinkle 1/4 of cheese over one side of each cutlet, pressing it down firmly. Top same side with 1/2 Tbsp panko and press firmly to help crumbs to adhere.
Heat 2 Tbsp olive oil in large skillet on MEDIUM. Place 2 cutlets in pan, crumb side down; cook 4-5 min, until color changes 3/4 of way up. Turn over; cook until internal temp reaches 165 degrees. (Check by inserting thermometer halfway into thickest part of meat.)
Transfer to clean serving platter; keep warm. Repeat with remaining cutlets.
Butternut Squash with Baby Spinach
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
For these recipes and more visit Wegman's website here.
