Orange Chicken Scaloppine and Sunburst Squash Escabeche with Roasted Pepper Puree

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Squash:

4 sunburst or pattypan squash, sliced

Kosher salt

Canola oil, for frying

1 cup orange juice

1 cup lemon juice

2 cloves garlic, sliced

2 tablespoons honey

1 sprig fresh mint

1 sprig fresh basil

Chicken:

2 tablespoons olive oil

2 boneless, skinless chicken breasts, pounded thin

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

1/2 cup white wine

1/2 cup orange juice

1/2 cup lemon juice

1/2 cup chicken broth

Pepper puree:

1 red pepper, seeded and sliced

1 tablespoon extra-virgin olive oil

1/2 cup chicken broth

Kosher salt and freshly ground black pepper