Autumn Chicken

Ingredients:

3 large boneless skinless chicken breasts
1/2 cup mayo
1/2 mustard
1 tablespoon garlic powder
Salt and Pepper to taste
2 1/4 cups panko bread crumbs
20 oz cubed butternut squash (fresh or frozen)
4 apples
1 cup apple cider
2 tablespoons butter

Preheat the oven to 450 degrees. Cover a baking sheet with foil and prepare with cooking spray. Mix mayo, mustard and garlic powder into a shallow dish. Measure out bread crumbs into a second shallow dish. Filet chicken breasts and then cut into tenders ( so each breast is cut length ways and width ways to make 1/4s.) Pat each chicken piece so that it is dry and then season with salt and pepper. Dip each piece into the sauce mixture first and then coat by dipping in the bread crumbs. Lay flat to bake.

Bake for ten minutes- while chicken is baking start to prepare the apples and squash, and glaze. Microwave the squash until slightly soft (about 6 min if fresh or 10-12 if frozen ), Then place squash in a 9x13 baking dish. Apples need to be peeled and cubed and then tossed in with the squash. For the glaze boil apple cider in a small pan for 10 min. After 10 min remove from heat and then add butter and season with salt and pepper. Set aside.

After apples and squash are ready to go and chicken has cooked for ten minutes rotate the chicken pan in the oven so that both baking dishes will fit and then cook the chicken, squash and apples for 10 minutes. Top both dishes with the glaze and cook for 5 more minutes, or until the chicken is done done and apples and squash are tender. Enjoy!