Cat Cora’s Cranberry Mandarin Glazed Chicken with Roasted Sesame Ginger Butternut Squash and Corn

INSPIRED BY KELIS

Serves 4

INGREDIENTS

4 boneless, skinless chicken breast

2 tablespoons olive oil

Salt to taste

Pepper to taste

2 tablespoons Bounty and Full Cranberry Mandarin Jam (Kelis)

1 tablespoon minced garlic

1 tablespoon minced ginger

1 pound butternut squash, large diced

1 tablespoon amino or soy sauce

2 tablespoons Bounty and Full Ginger

Sesame Glaze (Kelis)

1 tablespoon Bounty and Full The Truth Habenero Hot Sauce (Kelis)

1 cup fresh corn, cut off the cob

1 lime, zest and juice

Toasted sesame seeds, for garnish

Cilantro sprigs for garnish

Scallions, thinly sliced on an angle for garnish

Rice, for serving

INSTRUCTIONS

Preheat oven 375 degrees.

For the chicken, season with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan. Sear chicken breast on each side for 5-6 minutes or until cooked through. Generously brush the chicken with cranberry manadarin glaze. Let rest while cooking butternut squash.

In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Add in butternut squash and aminos/soy and toss. Place in the oven and roast for 10-15 minutes. Remove from oven, add in the corn, sesame ginger sauce, habenero sauce, lime, adjust seasoning to taste and toss. Garnish with toasted sesame seeds, cilantro and scallions. Brush the chicken with the glaze once more. Slice the chicken breast and serve with butternut squash warm over rice.

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