Winter Chicken Parmesan

eatingwell.com

Sondra Parker

3 cups cubed butternut squash (½-inch)

1 large red onion, cut into ½-inch-thick wedges

2 tablespoons extra-virgin olive oil, divided

1 tablespoon finely chopped fresh sage, plus additional leaves for garnish

½ teaspoon salt, divided

2 cups sliced cremini mushrooms

2 cups chopped and stemmed lacinato kale

1 tablespoon finely chopped garlic

¼ cup whole-wheat flour

1 large egg, lightly beaten

⅔ cup whole-wheat panko breadcrumbs

1 tablespoon grated Parmesan cheese

4 (4-ounce) chicken cutlets

1 cup butternut squash pasta sauce

¾ cup low-moisture part-skim mozzarella cheese

2 tablespoons white balsamic vinegar

Directions at eatingwell.com

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