Airline chicken recipe from The Hill

(WJBK) - The Hill Seafood & Chop House in Grosse Pointe Farms is running a special this week from Oct. 26-29. You can get two pastas and a bottle of wine for $49.95.

VIDEO: Chef Derek Harris joins us in the FOX 2 Cooking School to show us their airline chicken recipe, which you can find below.

For more information, visit www.thehillgrossepointe.com.

INGREDIENTS
1 butternut squash (about 3 cups) -- peeled, seeded, and diced
1 cup  fuji apple -- peeled and diced
1/2 cup  onion -- diced small
1/2 cup  red and green bell peppers -- diced small
1/2 pound  savory pork sausage
1 tablespoon  apple cider vinegar
4 airline  chicken breast -- brined
2 tablespoons  butter -- softened
3 sprigs  thyme

DIRECTIONS
Preheat the oven to 325 degrees F.
Peel, seed, and chop the squash. Distribute evenly on a baking pan and drizzle lightly with oil. Bake until soft to the touch, about 20 minutes. Remove and cool.
now lets start the chicken!
Heat a large sauté pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, put in oven and cook on second side for  8 minutes.
or till the tempt is 165 degrees
mix butter and chopped thyme and then rub on top of chicken
Cook the Sausage in a lightly oiled pan over medium heat, stirring often, until browned. Add the apples, onions and peppers. Cook, stirring regularly, for 3 to 4 minutes. Add the squash. Sauté until the squash is lightly browned, 1 to 2 more minutes then add the cider vin.
Put  the hash on the plate and place chicken on top
Drizzle maple cider reduction around the plate.