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Publix Aprons Recipes

Prosciutto-Wrapped Chicken and Winter Squash Casserole

Total Time - 50 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare squash casserole and begin to bake - 20 minutes
  • Prepare chicken recipe; serve - 30 minutes

Prosciutto-Wrapped Chicken

Ingredients
4 boneless chicken cutlets (1–1 1/4 lb)
6–8 thin prosciutto slices (4 oz)
2 teaspoons dry chicken rub seasoning
1/4 cup garlic herb mayonnaise
Toothpicks (or 4 small skewers)
1 tablespoon canola oil
1 (14-oz) can whole berry cranberry sauce
1/2 cup sweet vermouth (or apple cider)

Steps
  1. Preheat oven to 400°F. Place 1 cutlet on top of 1 1/2–2 prosciutto slices; repeat with remaining cutlets. (Split prosciutto lengthwise, if needed.) Sprinkle cutlets with seasoning; coat with mayonnaise. Roll (or fold) each cutlet, starting at small end and tucking in ends of prosciutto; secure with toothpicks (wash hands).
  2. Preheat oil in large nonstick sauté pan 2–3 minutes on medium-high, then add chicken, seam side down; cook 2–3 minutes on each side or until golden.
  3. Place chicken on baking sheet; bake 12–15 minutes or until chicken is 165°F.
  4. Place cranberry sauce and vermouth in same sauté pan; cook 4–5 minutes or until sauce is reduced by about one-third. Serve with chicken.

CALORIES (per 1/4 recipe) 420kcal; FAT 12g; CHOL 85mg; SODIUM 910mg; CARB 43g; FIBER 1g; PROTEIN 30g; VIT A 0%; VIT C 0%; CALC 2%; IRON 6%

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Winter Squash Casserole

Ingredients
3 medium parsnips (about 3/4 lb)
1 butternut squash (about 1 1/2 lb)
Zest of 1 lemon
1 (6-oz) bag dried fruit bits
1 tablespoon water
1 teaspoon cornstarch
1 cup apple butter
1/2 cup sweetened condensed milk
2 cups mini marshmallows, divided

Prep
  • Peel parsnips; cut into 1/2-inch cubes; place in microwave-safe dish and microwave on HIGH 3 minutes.
  • Cut squash in half; peel squash and remove seeds, then cut into 1/2-inch cubes (4 cups).
  • Zest/grate lemon peel (no white, 1 teaspoon).
Steps
  1. Stir into parsnips: squash, dried fruit, and water; microwave on HIGH 10 more minutes. Preheat oven to 400°F.
  2. Toss squash mixture with cornstarch. Stir in apple butter, condensed milk, lemon zest, and 1 cup marshmallows.
  3. Transfer mixture to 13- x 9-inch baking dish; top with remaining 1 cup of marshmallows. Bake 20–25 minutes or until top is browned and squash is tender. Serve.

CALORIES (per 1/8 recipe) 280kcal; FAT 2g; CHOL 5mg; SODIUM 55mg; CARB 66g; FIBER 5g; PROTEIN 4g; VIT A 160%; VIT C 30%; CALC 10%; IRON 8%

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Shopping List

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ADD ALL 16 ITEMS TO LIST

Deli
Add to your grocery list 6-8 thin prosciutto slices (4 oz)

Dry Grocery
Add to your grocery list 1 cup apple butter
Add to your grocery list 1 tsp cornstarch
Add to your grocery list 1 (6-oz) bag dried fruit bits
Add to your grocery list 2 tsp dry chicken rub seasoning
Add to your grocery list 1/4 cup garlic herb mayonnaise
Add to your grocery list 2 cups mini marshmallows
Add to your grocery list 1/2 cup sweet vermouth (or apple cider)
Add to your grocery list 1/2 cup sweetened condensed milk
Add to your grocery list 1 (14-oz) can whole berry cranberry sauce

Meat
Add to your grocery list 4 boneless chicken cutlets (1-1 1/4 lb)

Produce
Add to your grocery list 1 butternut squash (about 1 1/2 lb)
Add to your grocery list 1 lemon (for zest)
Add to your grocery list 3 medium parsnips (about 3/4 lb)

From Your Pantry
Add to your grocery list 1 tbsp canola oil
Add to your grocery list toothpicks (or 4 small skewers)

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Aprons Advice

  • Complete your meal with fresh salad blend, hard rolls, and Key lime pie for dessert.
  • You can use 2 cups fresh cranberries, instead of canned; cook an additional 5 minutes or until the berries "pop" and begin to break down.
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Recipe Version poul0144