This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Squash Stuffed Chicken Breasts
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- #90887
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 tablespoons butter
1 onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 1/2 cup shredded zucchini
1 1/2 cup acorn or butternut squash, diced
5 slices white bread, torn into coarse crumbs
2 eggs, beaten
1 1/4 cup shredded Swiss cheese
salt and pepper
6 chicken breast halves, bone-in
1/2 cup dry white wine
directions
Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
In a skillet, melt butter over medium-high heat. Saute onion, parsley and basil until the onion is tender. Add zucchini and squash, continue to cook for 2 minutes.
Remove from the heat, stir in bread crumbs, egg, and cheese, season with salt and pepper.
Carefully loosen the skin of the chicken on one side to form a pocket. Stuff each breast with the zucchini mixture. Place stuffed breasts, skin side up, in baking dish. Pour wine in baking dish
Bake at 375 degrees F for 50 to 60 minutes, or until chicken is done.
added by
KitchenMagician
nutrition data
Nutritional data has not been calculated yet.
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