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    You are in: Home / Recipes / Chicken and Butternut Squash Recipe
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    Chicken and Butternut Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    ElizabethKnicely's Note:

    Betty Crocker

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450°F Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
    2. 2
      Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbs or Italian seasoning and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
    3. 3
      Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
    4. 4
      Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
    5. 5
      On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken and Butternut Squash

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.5
     
    Calories from Fat 152
    41%
    Total Fat 16.9 g
    26%
    Saturated Fat 4.3 g
    21%
    Cholesterol 92.8 mg
    30%
    Sodium 389.7 mg
    16%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.9 g
    15%
    Protein 32.0 g
    64%

    The following items or measurements are not included:

    fines herbes

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