Fontina And Chard Stuffed Chicken from: http://www.foodrepublic.com/recipes/fontina-and-chard-stuffed-chicken-recipe/
1 large clove garlic, minced
1 tablespoon olive oil
4 large stalks chard, washed, dried and
2 large boneless, skinless chicken breasts
4 ounces fontina cheese, cut into small cubes
1 1/2 cups panko breadcrumbs
1/2 cup finely grated Parmesan
2 eggs, beaten
1 cup all-purpose flour
Salt and pepper
vegetable oil, for frying
Heat the olive oil in a medium skillet over medium heat. When it shimmers, add the garlic and sauté for 2-3 minutes, until translucent and just beginning to brown. Stir frequently to prevent burning.
Add the chiffonaded Swiss chard and sauté, stirring frequently, until wilted — about 5 minutes. Remove from heat and allow to cool completely.
While the chard is cooling, place a chicken breast between two layers of plastic wrap and pound into a thin cutlet using the flat end of a meat mallet or the bottom of a sturdy skillet. Repeat using the other chicken breast.
Divide the chard and fontina into two portions. Place a layer of each lengthwise across a chicken cutlet, then wrap the cutlet over the stuffing and secure with twine or toothpicks. The most important spots to secure are either end of the cutlet roll, as that's where cheese will melt out. Repeat with the other chicken breast and set both aside.
Combine breadcrumbs and Parmesan cheese in one bowl and place next to another bowl containing the beaten eggs and a third with the flour. Season the flour with salt and pepper.
Dredge each chicken roll-up in flour, roll in the beaten egg and then coat thoroughly with the Parmesan breadcrumbs. Allow the chicken to sit for 10 minutes to let the coating adhere.
While the chicken is resting, heat an inch of vegetable oil in a large skillet to 350 degrees. Carefully lower each roll-up into the oil and cook for 4-5 minutes on each side until deep golden-brown.
Remove the chicken to a layer of paper towels to drain, then remove the twine or toothpicks and serve immediately.
Hasselback Butternut Squash w/Bay Leaves from: http://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves
1 large butternut squash or 2–3 small honeynut squash (about 3
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
¼ cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6–8 dried bay leaves
Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes. Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper. Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles. Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
Balsamic Sautéed Peppers and Onions from: https://festivalfoods.net/cooking/4084/Balsamic_Sauteed_Peppers_and_Onions
Mix of 2-4 sweet peppers thinly sliced
1 large yellow onion, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Salt, to taste
Pepper, to taste
\\Heat a large nonstick skillet to medium-high heat and add olive oil. Add sliced peppers and onions and cook until lightly browned and caramelized, about 10 minutes. Add balsamic vinegar and salt and pepper, to taste. Keep warm until ready to serve.