Crispy Chicken Cutlets with Tomato Butternut Stew

I love tomatoes, and any kind of squash. The "hard" or winter squashes are my favorites, so I look for new ways to enjoy them. I found this on the Food Network, on Anne Burell's show. YUMMMMM!! The chicken, however, is my own, if you can claim something this simple.

Crispy Chicken Cutlets

4 chicken breast cutlets
1 cup plain panko
1/2 cup Parmesan cheese
1 tbsp dried italian herbs
1 egg, beaten
olive oil for cooking

Heat the oil in a large saute pan. Dip chicken in egg and dredge in the panko/cheese/herb mix. Saute until golden brown on either side, about 4 minutes each side.

Tomato Butternut Stew

1 large butternut squash, peeled, seeded and small dice

1 large can crushed tomatoes

1/2 yellow onion small dice

3/4 cup water

1 tbsp minced garlic

1 cup Israeli couscous (pearl couscous) prepared separately

Red pepper flakes

salt and pepper

olive oil

In a large open pan, saute onion in oil for 3 minutes, add red pepper (to taste), salt, pepper and garlic. Saute for 3 more minutes until very fragrant. Add squash and water, stir and bring to a low boil. Cover for 6-9 minutes until squash is fork tender but not mushy. Add tomatoes, bring to a simmer. Add cooked couscous, bring back to a simmer and serve.