Maple-Dijion Glazed Chicken with Spinach and Squash

Maple-Dijon Glazed Chicken with Spinach and Squash
4 Chicken breasts
1 large shallot, minced
3 TBS maple syrup
3 TBS whole grain Dijon mustard
2 TBS red wine vinegar
Salt and pepper
Baby spinach
EVOO
2 Cups cubed butternut squash
1 TSP butter
Cinnamon and ground cloves, pinch of each
Salt and pepper

If I need to buy a special ingredient for a particular dish, I like to try to find as many other uses for it as I can. I had bought whole grain Dijon for my steak and a tofu dish last week, so why not use it for chicken? Maple syrup and mustard are a great combination, especially for a fall dinner. The chicken become sticky, sweet and tangy.

Pound each chicken breast, until about 1/2 inch thickness. In a large bowl mix the shallot, syrup, mustard and vinegar. Season with salt and pepper. Set aside half the mixture and use the rest to marinate the chicken. Boil the squash until fork-tender, then drain. Heat a grill pan over medium high heat and cook chicken about 4 minutes per side, occasionally brushing each piece with the remaining marinade. In the mean time heat a pan with olive oil and cook spinach until just wilted. Season with salt and pepper. Mash the squash with butter, salt, pepper, Cinnamon, and cloves until almost smooth. Serve and savor!