Jai asked:
I am craving butternut squash, and I LOVE chicken. I want a recipe that will compliment the squash (I am cooking it with nutmeg and butter)
I am craving butternut squash, and I LOVE chicken. I want a recipe that will compliment the squash (I am cooking it with nutmeg and butter)
Tags: Butternut Squash, Cooking, Love, Nutmeg
February 8th, 2008 at 4:11 am
Take a boneless skinless chicken breast, put it between two sheets of plastic wrap. Spritz the top with water, and pound it out flat.
Spread with one wedge of Laughing Cow French Herbs cheese (or use some shredded swiss, if you don’t have the LC cheese), then spread on a tbsp of dijon mustard. Top with a 1/2 ounce of Canadian bacon or ham.
Roll it up, then wrap it in plastic wrap. Put in fridge for about an hour. After an hour, coat the roll lightly in mayonaise, then roll in panko or bread crumbs. (If you want to, add a little nutmeg to the panko or bread crumbs). Bake at 350 degrees for about 20 minutes, or until cooked through.
Yum!
February 9th, 2008 at 9:03 am
barbecued chicken. YUM YUM
February 12th, 2008 at 12:59 pm
Baked Chicken with Apples & Gouda
Take a uncooked chicken breast, cut a pocket into it. Slice Granny Smith apples thin and insert about 2-3 slices depending on the size of your chicken breast. Slice Gouda cheese and stuff inside chicken, along with thinly sliced Prosciutto. Season the top of the stuffed chicken breast with sage, rosemary, pepper and salt.
Bake for 30 mins in a baking pan at 400 degrees. It has the warm taste of Fall, and would compliment your squash.
February 13th, 2008 at 5:02 am
Put skinless boneless chicken breasts in a gallon size zip lock bag, add 1/2 cup balsamic vinegar, 1/2 cup olive oil, 4 tbs. parsley, 2 tbs garlic, 2tbs. chicken bouillon (dried) close bag and coat chicken, refrigerate over night and grill.
February 13th, 2008 at 6:55 pm
Mix a packet of Italian Salad Dressing (Good Seasons) according to directions.
Baste chicken pieces and bake.
February 16th, 2008 at 3:21 am
chicken breasts baked on mushroom caps
1.lightly oil a 13×9 baking pan preheat oven to 400
2.remove the stems from 6 large portobello mushrooms or any kind…enough to cover bottom of the pan or dish
3.sprinkle with garlic, salt and pepper
4. pour over 2 cups dry white wine
5. 6 bone-in or bonless chicken breasts with skin and rinse and pat dry…use some dried thyme…a tsp. salt and pepper to taste
6.brush the chicken breasts lightly skin side up with olive oil
7.bake uncovered until skin turns golden brown..about 20 minutes
8Be sure there is liquid in pan ….if not, add more wine
9. turn the chicken over and baste with pan juices (baste before also ….before you turn the chicken over (sorry)
10. Cook another 10 to 20 minutes more
11. Using a slottted spoon, remove the chicken and mushrooms to a a platter, arranging the chicken skin side up on the mushrooms.
12. If you choose, you can used the pan juices left and add a cup of stock or 1/2 to 1 cup cream for a low fat sauce
13..if you wish, sprinkle the chicken with 2 tablespoons of fresh parsley happy eating..ilove butternut squash
February 17th, 2008 at 2:45 am
Personally I just like baked chicken with my butternut squash. You can add a little dry ingredients like garlic, onion, salt and pepper to your chicken breasts and put them in the oven to bake then set them on top of you butternut squash. The flavors marry together and they just taste yummy.
February 19th, 2008 at 5:21 pm
CHICKEN & SQUASH CASSEROLE
2 lb. fryer, cooked
3 c. squash, cooked or canned
1 tsp. salt
1/2 stick butter
1 c. evaporated milk
1/2 c. diced onion
1 can cream of chicken soup
20 saltine crackers, crumbled
1 1/2 tsp. onion salt
1 1/2 tsp. poultry seasoning
4 eggs, beaten
Cook chicken until tender. Remove bones. Cook squash for approximately 20 minutes; drain. Mash the squash with potato masher. Add seasonings, butter, milk, soup, onion and beaten eggs. Add chicken and crumbled saltines. Mix all together. Bake at 400 degrees for 45 minutes in two 8×8 inch greased pans. You may serve one and freeze one. Yield 12-15 servings.