Breast Of Chicken On Pumpkin/Cranberry Rissole With White Chocolate Balsamic Sauce And Asparagus Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

12 asparagus spears, tough ends snapped off

3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices

1 small pumpkin squash or butternut squash, peeled, seeds removed and diced into 1/4-inch to 1/2-inch chunks

1 cup fresh cranberries

1 medium white onion, diced small

1 medium onion, chopped

1/4 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips)

1 tablespoon white balsamic vinegar

1 tablespoon lime peel powder or dehydrated lime peel pulverized into a powder with a mortar and pestle

1 medium potato, peeled and diced into 1/2-inch pieces (as a thickener)

3 large potatoes, peeled and cut into 1 inch chunks

Salt and freshly ground black pepper

1/2 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips)

2 tablespoons grapeseed oil

1/4 cup minced fresh fennel fronds

1 cup chicken stock

2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively)

1 tablespoon low-sodium soy sauce


6 boneless chicken breasts

4 tablespoons (1/2 stick or 1/4 cup) butter, divided

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