Cranberry Squash Stuffed Chicken

This recipe tastes great, especially for those who don't like knowing they're eating fruits and vegetables. A great way to conceal the healthy ingredients from the kids. They'll love it.The flavors work well together and it puts you in the mindset of chicken cordon bleu.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts
• 1⁄2 cup  diced onion
• 1⁄2 cup  diced squash
• 1⁄2 cup dried cranberries
• 1⁄2 cup  shredded cheese (reduced fat for a healthier alternative)
• 1⁄2 cup extra virgin olive oil
• 1  cup skim milk
• 1  egg
• 1  cup flour
• 4  ounces  Pam cooking spray (equivalent to approx. 4-6 sprays)

Directions

1. Preheat oven to 400 degrees.
2. In a small skillet, spray with pam cooking spray, add 1/4 cup olive oil, diced onions, squash and cranberries. Over medium heat, saute ingredients until partially tender.
3. Gradually add shredded cheese making sure it does not burn. Stir continuously until you have formed a creamy mixture. Remove from heat.
4. Cut slits in the center of the chicken breasts and stuff one tbsp of creamy mixture into each piece.
5. combine 1 cup of milk and 1 egg in a mixing bowl.
6. Dip the stuffed chicken breast into the milk/egg mixture. Make sure the creamy mixture is not oozing out of the chicken. Use toothpicks if necessary.
7. Dip the chicken breasts into the flour, making sure to fully coat the chicken.
8. Place the remaining olive oil in a large skillet and bring to a medium heat.
9. Add chicken to skillet and brown both sides for approximately 5 min each.
10. Place chicken breasts in lightly greased baking pan ( Use pam cooking spray as healthier alternative).
11. Bake covered for 30 minutes. Bake uncovered for 10 minutes.