Squash Stuffed Chicken Breasts
Submitted By: Le Ann Braswell
Vegetables, cheese and your favorite squash--acorn, butternut or even
pumpkin--make a nutritious savory filling for chicken.
Yields: 4 servings
INGREDIENTS
1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
In a medium skillet, melt butter or margarine. Add the squash, green
bell pepper, onion and celery. Saute until slightly tender. Season to
taste with salt and pepper. Remove from heat, add cheese and mix
together.
Slice chicken breasts on the side about 3/4 of the way through. Stuff
mixture evenly into each slit chicken breast until full. Dredge each
breast in flour to coat completely, and brown coated chicken in skillet.
Place browned chicken breasts in the prepared baking dish, cover and
bake in the preheated oven for about 30 minutes or until chicken is
cooked through and juices run clear.
We choose our joys and sorrows long before we experience them.
Kahlil Gibran
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