Tuscan Stuffed Chicken with California Grapes and Squash Salad | PrimalGourmet

Ingredients

• 1 delicata squash (seeds removed and thinly sliced into halfmoons)
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 1 cup red and green Grapes from California (halved)
• 2 cups arugula
• ½ head radicchio (thinly sliced)
• 1 shallot (thinly sliced)
• ¼ cup roasted unsalted sliced almonds
• 2 tablespoons champagne vinegar (substitute apple cider vinegar or white wine vinegar)
• 1 clove garlic (finely grated)
• ½ teaspoon Dijon mustard
• ½ teaspoon whole grain mustard
• 1 teaspoon honey
• Kosher salt and freshly-cracked black pepper (to taste)
• 2 cups loosely packed baby spinach (finely chopped)
• 4 ounces plain goat cheese
• 2 tablespoons sundried tomatoes packed in extra-virgin olive oil (drained and thinly sliced)
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ cup finely grated Parmigiano Reggiano cheese
• Kosher salt and freshly-cracked black pepper
• 2 6- ounce boneless and skinless chicken breasts
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• 2 tablespoons extra-virgin olive oil