Sesame Chicken in Acorn Squash

"This comes from Martha Stewart’s Cookbook. It was the dinner I made eons ago for DH’s boss and his wife for their first dinner at our house. Healthy, light, and very tasty!"
 
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Ready In:
2hrs
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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