Roasted Chicken breast over fava Bean “hummus” and sautéed summer squash

Ingredients

• 4 Boneless skin on chicken breasts
• Salt and pepper
• 2 lb. — Summer squash, cut into 1/2 inch semi-circles
• 1 tsp. — Dried oregano
• 3 lb. — Late season fava beans
• 1/2 cup — Extra-virgin olive oil
• Juice of 1 lemon
• 1 tbsp. — Fresh parsley, minced
• 2 oz. — Goat cheese

Instructions

1. Bring a pot of water to a boil over high heat. Meanwhile, remove the fava beans from the pods. Plunge the beans into the boiling water to loosen the skin (2-3 minutes), then shock in ice water.  Remove the membranes and put the beans in a food processor.  Add the olive oil, lemon juice, goat cheese, parsley, salt and pepper, and puree until smooth.  Adjust texture and seasoning to taste.  Set aside. 
2. Preheat oven to 400 Degrees.
3. For the chicken, season generously with salt and pepper.  Heat 3 Tablespoons of oil in a heavy bottom skillet or cast iron skillet over medium heat.  Place breasts skin side down and allow to sear until skin is deep golden brown.  Flip over and finish in the oven until cooked through, about 10-12 minutes.  Rest for 4-5 minutes.  While the chicken is resting, heat 2 Tablespoons in a sauté pan over medium heat and add squash.  Sauté until slightly browned and beginning to soften, 3-4 minutes.  Season with salt, pepper, and oregano.  
4. Spoon the hummus onto 4 plates, top with summer squash and one chicken breast per plate. 

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