Acorn Squash Stuffed Chicken Breasts Food

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

CHICKEN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400f degrees.
• Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
• Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
• Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
• Add the yogurt and stir thourgh, cook for another 2 minutes.
• Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
• Sprinkle cheese over tops and return to oven for a further 10 minutes.

CHICKEN ENCHILADA-STUFFED SQUASH

Steps:

• Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
• Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

BAKED CHICKEN AND ACORN SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

CHICKEN CURRY IN ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 450°.
• Cut the squash in half. Rub it with half the oil and the salt and pepper.
• Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
• While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
• Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.

SESAME CHICKEN IN ACORN SQUASH

Steps:

• Mix all marinade ingredients in a bowl.
• Put the chicken in the marinade and let sit overnight in the refrigerator, or at least 30 minutes.
• Preheat the oven to 350 degrees.
• Put the squash halves, cut-side down, in a baking pan.
• Add ½ inch water and bake until squash are tender, 30-40 minutes.
• About 15 minutes before the squash is done, combine flour and sesame seeds.
• Remove the chicken from the marinade and strain the marinade.
• Roll the chicken strips in the flour mixture.
• Melt the butter in a skillet and sauté the chicken for 4-5 minutes, until golden.
• Remove the chicken and set aside.
• Pour off excess butter and crumbs.
• Deglaze the skillet with ¼ Cup of the reserved marinade.
• Add the carrots, snow peas, and broccoli and cook just enough to heat the vegetables.
• Add the chicken strips and toss well.
• Serve the chicken and vegetables spilling over the squash halves.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

ACORN SQUASH STUFFED CHICKEN BREASTS

Steps:

• 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.