Chutney Chicken And Squash Bake

Chutney Chicken And Squash Bake
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.8
  • Total Fat: 3.5 g
  • Cholesterol: 110.0 mg
  • Sodium: 632.0 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 47.2 g

View full nutritional breakdown of Chutney Chicken And Squash Bake calories by ingredient
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a very yummy chicken experience that will make your mouth wanting more.... a very yummy chicken experience that will make your mouth wanting more....
Number of Servings: 4


    Nonstick Cooking Spray (Pam Original)
    2 pounds of chicken breasts (skinned)
    2 small to medium acorn squash or other summer squash, (CUT squash into quarters)
    2 teaspoons of extra virgin olive oil
    1/4 teaspoon of Mrs. Dash Original
    1/8 teaspoon black pepper
    1/4 cup of chutney

    *OPTIONAL ADDITIONS (not added to nutrition info)
    1 tablespoon snipped fresh chives or 1 teaspoon dried snipped chives
    Hot cooked Pasta (my fav. is whole wheat spaghetti )


1) Spray a 3-quart rectangular baking dish with nonstick spray coating. Rinse chicken; pat dry with paper towels. Arrange chicken and squash pieces, cut sides up, in dish. Brush chicken pieces with oil; sprinkle with Mrs. Dash and pepper. Spoon chutney over chicken and, if desired, sprinkle with chives.

2) Bake, uncovered, in a 400 degree Oven for 40 to 45 minutes or till chicken and squash are tender and chicken is no longer pink; baste occasionally with pan drippings. Transfer chicken and squash to a serving platter; cover and keep warm. Skim fat from pan drippings; spoon juices over chicken and squash. If desired, serve over hot cooked pasta and toss with a few vegetables.

Makes 4 servings. ENJOY :)

Number of Servings: 4

Recipe submitted by SparkPeople user ALWAYZBLU.

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