- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267.7
- Total Fat: 7.3 g
- Cholesterol: 75.5 mg
- Sodium: 327.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.7 g
- Protein: 32.5 g
Baked Butternut Squash ChickenSubmitted by: SLEEPAWAYCAMPR
IntroductionA potassium and vitamin loaded take on baked chicken using roasted butternut squash. This chicken is super moist and full of flavor. It takes a while to make but it is well worth it. A potassium and vitamin loaded take on baked chicken using roasted butternut squash. This chicken is super moist and full of flavor. It takes a while to make but it is well worth it.
3 cups cubed butternut squash (about 1 medium squash)
2 Tsp Olive Oil
3 cloves minced garlic
Kosher or Sea salt
1/2 Cup fat free milk
1 Lb Boneless Skinless chicken breast
1 Oz Shredded Mozarella cheese
1 oz shredded asiago or parmesan cheese
Heat oven to 350. Toss squash with olive oil, garlic and salt/ pepper to taste. Lay in a single layer on a large cookie sheet. Roast in oven for 20 minutes.
Puree squash with milk in blender or food processor.
Spread half of the squash puree on the bottom of a baking pan. Place chicken breasts over squash. Cover the chicken with the rest of the squash puree. Sprinkle with mozzarella and asiago cheese.
Cover with foil and bake for 20 minutes at 350. Remove foil and continue to cook for about 10 more minutes until cheese is melted and bubbly.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.